Easter cookie pendant

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
3 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 50
  • 250 g Flour
  • 75 g Sugar
  • 1 package Vanillin sugar
  • 7-10 Tbsp Salt
  • 125 g cold butter
  • 1 egg + 1 fresh egg white (size M)
  • 7-10 Tbsp Flour
  • 225 g Icing sugar
  • 2 TEASPOONS Lemon juice
  • 7-10 Tbsp red and yellow food colouring
  • 7-10 Tbsp sugar pearls
  • baking paper
  • 3 disposable piping bags or small freezer bags

Directions

  1. 1

    Knead flour, sugar, vanilla sugar, 1 pinch of salt, butter in pieces and 1 egg first with the dough hooks of the hand mixer and then briefly with your hands to a smooth dough. Cover and chill for about 30 minutes.

  2. 2

    Line baking trays with baking paper. Roll out the dough on some flour to a thickness of about 3 mm, cut out rabbits (5-8 cm long) and eggs (4.5 and 6 cm Ø). Put them on the baking trays. Use a punched spout (approx. 1⁄2 cm Ø) or a straw to pierce holes in the biscuits to hang them up.

  3. 3

    Bake one after the other in a preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer) for about 8 minutes. Let them cool down.

  4. 4

    Sift icing sugar for the icing. Whisk 1 egg white, lemon juice and icing sugar in a high mixing bowl with the whisk of the hand mixer until thick and creamy. If the icing is too firm, stir in some water.

  5. 5

    Cut the cast in thirds. 1⁄3 Dye cast with red food colour pink and 1⁄3 Dye cast with yellow food colour. Fill each cast into a disposable piping bag and cut off a small corner at the bottom. Decorate cookies with it and sugar pearls.

  6. 6

    Allow to dry.

Nutrition Facts

KCAL
60 kcal
CARBS
10 g
FATS
2 g
PROTEINS
1 g