Easter lambs to give away

Name: Easter lambs to give away
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 1 egg (size M); 125 g Butter; 60 g Sugar; 175 g Flour; 3 TABLESPOONS coconut syrup; 250 g Icing sugar; 1-2 TABLESPOONS Lemon juice; 50 g Dark chocolate; 7-10 Tbsp Icing sugar; 7-10 Tbsp brown and white sugar lettering; 7-10 Tbsp Flour; 7-10 Tbsp Cookie cutters; baking paper

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

1 egg (size M)
125 g Butter
60 g Sugar
175 g Flour
3 TABLESPOONS coconut syrup
250 g Icing sugar
1-2 TABLESPOONS Lemon juice
50 g Dark chocolate
7-10 Tbsp Icing sugar
7-10 Tbsp brown and white sugar lettering
7-10 Tbsp Flour
7-10 Tbsp Cookie cutters
baking paper

Directions

1
Separate the egg. Mix butter in flakes, sugar, flour, egg yolk and 2 tablespoons of coconut syrup to a smooth shortcrust pastry. Cover and chill for about 30 minutes. Then roll out on a lightly floured work surface to a thickness of approx. 5 mm. Cut out Easter lambs (8 x 9 cm).
2
Place on a baking tray lined with baking paper. Knead the dough again, roll out and cut out. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 8-10 minutes, let cool off. To decorate, mix egg white, icing sugar, lemon juice and 1 tablespoon of coconut syrup with the whisks of the hand mixer. Roughly chop the chocolate and melt it on a warm water bath. Fill icing sugar icing and chocolate separately into piping bags. Let the chocolate cool down a little. Decorate the sheep generously with the icing, dust with icing sugar. Decorate the black sheep in layers with the chocolate.
3
Roughly chop the chocolate and melt it on a warm water bath. Fill icing sugar icing and chocolate separately into piping bags. Let the chocolate cool down a little. Decorate the sheep generously with the icing, dust with icing sugar. Decorate the black sheep in layers with the chocolate. Paint faces with sugar writing, let dry