Easter bunny biscuits with raspberry filling

Name: Easter bunny biscuits with raspberry filling
Cook time: 1 h
Total time: 1 h
Yield: 40
Ingredients: 100 g soft butter; 100 g Sugar; 7-10 Tbsp grated peel and juice from 1⁄2 organic lemon; 250 g + some flour; 1⁄2 Tsp Baking Powder; 250 g Icing sugar; 2 TABLESPOONS Milk; 50 g Raspberry fruit spread (without seeds); 7-10 Tbsp Cling film; baking paper

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 40

100 g soft butter
100 g Sugar
7-10 Tbsp grated peel and juice from 1⁄2 organic lemon
250 g + some flour
1⁄2 Tsp Baking Powder
250 g Icing sugar
2 TABLESPOONS Milk
50 g Raspberry fruit spread (without seeds)
7-10 Tbsp Cling film
baking paper

Directions

1
Mix butter in pieces, sugar and lemon zest in a mixing bowl. Fill lemon juice with boiling water to 60 ml, pour into the butter mixture and stir until creamy with the whisks of the mixer.
2
Mix 250 g flour and baking powder and knead in briefly. Wrap the dough in foil and chill for about 1 hour.
3
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line two baking trays with baking paper. Roll out the dough on a floured work surface. Cut out about 80 rabbits each. In between, knead the dough again and again, roll out again and cut out.
4
Spread the rabbits out on the trays. Bake in the hot oven on the lower rack for 7-9 minutes one after the other. Remove and let cool.
5
Mix icing sugar, milk and fruit spread to a smooth glaze. Spread half of each rabbit biscuit with it and place the remaining matching biscuits on top.