Easter bunny from short pastry

Name: Easter bunny from short pastry
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 450 g Flour; 50 g crushed almonds; 1 Egg; 2 Egg Yolk; 250 g cold butter or margarine; 150 g Sugar; 1 package Vanillin sugar; 1 TABLESPOON Whipped cream; 6 Raisins to decorate; baking paper

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

450 g Flour
50 g crushed almonds
1 Egg
2 Egg Yolk
250 g cold butter or margarine
150 g Sugar
1 package Vanillin sugar
1 TABLESPOON Whipped cream
6 Raisins to decorate
baking paper

Directions

1
Put flour, almonds, egg, 1 egg yolk, finely chopped fat, sugar and vanillin sugar into a mixing bowl. Mix everything with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rest in the refrigerator for approx. 30 minutes. Make a rabbit template (approx. 19 cm high and 9 cm wide). Knead the short pastry with floured hands again. Roll out the short pastry on a floured work surface to a thickness of approx. 1 cm.
2
Place the template on top and cut out the rabbit with a sharp knife. Place 3 rabbits on a baking tray lined with baking paper. Whisk remaining egg yolk and cream. Spread the rabbits with the egg cream and decorate with the raisins. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 25-30 minutes. Results in 6 pieces
3
Waiting time approx. 30 minutes