Easter bunny biscuits

Name: Easter bunny biscuits
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 1
Ingredients: 300 g Flour; 350 g Icing sugar; 1 package Vanillin sugar; 1 pinch Salt; 2 Eggs (size M); 150 g Butter or margarine; 1 TEASPOON Cream; 3 TABLESPOONS Lemon juice; 7-10 Tbsp red, yellow and blue food colouring; 7-10 Tbsp Beads magic and decor confetti; 7-10 Tbsp Cling film; 7-10 Tbsp Flour; baking paper; 4 small freezer bags

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 1

300 g Flour
350 g Icing sugar
1 package Vanillin sugar
1 pinch Salt
2 Eggs (size M)
150 g Butter or margarine
1 TEASPOON Cream
3 TABLESPOONS Lemon juice
7-10 Tbsp red, yellow and blue food colouring
7-10 Tbsp Beads magic and decor confetti
7-10 Tbsp Cling film
7-10 Tbsp Flour
baking paper
4 small freezer bags

Directions

1
Put flour, 100 g icing sugar, vanillin sugar, salt and 1 egg in a bowl. Spread the fat in small pieces and knead into a smooth shortcrust pastry. Wrap in foil and put in a cool place for about 30 minutes. Roll out the dough on a floured work surface 3-5 mm thick and cut out rabbits, lambs, ducks and butterflies as desired. Spread on 2-3 baking trays lined with baking paper. Separate the rest of the egg. Mix egg yolk and cream and spread on the dough figures.
2
Bake one after the other in a preheated oven (electric: 175 °C/ gas: level 2) for 10-14 minutes (large figures 12-14 minutes, delicate small ones only about 10 minutes). Let them cool down. In the meantime, mix egg white, remaining icing sugar and lemon juice to a spreadable, thick icing. Quarter the icing, leave one part white and colour the rest red, yellow and blue. Put one tablespoon of each glaze in a freezer bag and cut off a small corner. Spread the Easter cookies with the icing and decorate. Results in about 8 large rabbits and 24 small rabbits and animals
3
Waiting time approx. 45 minutes