Cute Easter bunnies

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Cut butter into cubes. Quickly knead butter, 60 g icing sugar, flour and egg with the dough hooks of the hand mixer. Cover and chill for about 30 minutes. Cut out a trapezoid-shaped rabbit skirt template from cardboard that matches the cookie cutter. Roll out dough about 5 mm thick, cut out or cut out rabbits (11 cm in size) and the same number of skirts. Knead the rest of the dough again and continue until the dough is used up.

2. 2

   Place bunnies and aprons separately on a baking tray lined with baking paper. Bake the bunnies in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 15 minutes. Then bake the aprons at the same temperature for 10-12 minutes. Sieve 250 g icing sugar and mix with lemon juice. Remove 2 tablespoons from the icing. Quarter the rest of the mixture and colour it light yellow, light blue, light green and pink. Pour white and coloured icing into 1 freezer bag each. Cut off a small corner of each freezer bag. Melt the chocolate over a warm water bath, also fill into a freezer bag and cut off a small corner. Stick rabbit skirts with white icing on the rabbits and decorate rabbits with icing as you like. Use white icing to make small dots for the eyes and in the middle squirt a small dot with couverture.

3. 3

   Quarter the rest of the mixture and colour it light yellow, light blue, light green and pink. Pour white and coloured icing into 1 freezer bag each. Cut off a small corner of each freezer bag. Melt the chocolate over a warm water bath, also fill into a freezer bag and cut off a small corner. Stick rabbit skirts with white icing on the rabbits and decorate rabbits with icing as you like. Use white icing to make small dots for the eyes and in the middle squirt a small dot with couverture. For nose and mouth also use couverture. Leave to dry

Nutrition Facts

KCAL
190 kcal

CARBS
29 g

FATS
8 g

PROTEINS
2 g