Sweet little lamb

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate the egg, possibly using an egg separator. Mix 175 g flour, sugar, vanilla sugar and 1 pinch of salt in a mixing bowl. Add butter in flakes, egg yolk and 2 tablespoons cold water. Knead everything first with the dough hooks of the hand mixer and then briefly with your hands to a smooth dough.

2. 2

   Cover the dough and let it cool for about 30 minutes.

3. 3

   Then preheat the oven: Electric cooker: 175°C/circulating air: 150°C/gas: stage 2. Line 2 baking trays with baking paper. Roll out the dough on some flour about 1/2 cm thick. Cut the dough with a cookie cutter Easter lamb (à approx. 8 x 9 cm).

4. 4

   Knead the dough again and again and roll it out. Put the lambs on the baking trays.

5. 5

   Bake the lambs one after the other for 8-10 minutes each. Let them cool down. Beat the egg whites, 250 g icing sugar and lemon juice in a high mixing bowl until thick and creamy. Fill the icing into a freezer bag and cut a small corner at the bottom.

6. 6

   Spray the lamb, except for one, with a "woolskin" and leave something to decorate the faces.

7. 7

   Chop the chocolate coating. Melt it with oil in a hot water bath. Let it cool down for about 10 minutes, so that it becomes thicker and thus sprayable. Fill it into a freezer bag, cut off a small corner at the bottom.

8. 8

   Decorate the rest of the lamb with half the chocolate icing. Paint a face on all lambs with the rest of the chocolate and icing. Let everything dry. Dust the white lambs with a little icing sugar.

Nutrition Facts

KCAL
260 kcal

CARBS
37 g

FATS
11 g

PROTEINS
2 g