Thick little easter lamb

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Separate the egg. Mix sugar, butter, flour, ground cinnamon and egg yolk to a smooth short pastry. Wrap in foil and put in the fridge for about 30 minutes. Then roll out on a lightly floured work surface approx. 5 mm thick. Cut out 9 circles (approx. 8 cm Ø).

2. 2

   Place on a baking tray lined with baking paper. Cut out 9 circles (approx. 3 cm Ø) from the remaining dough. Place the head on the large circles. Push in 2 almonds as ears and short cinnamon sticks as legs. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes, let cool down. Beat the egg whites, icing sugar and lemon juice. Pour into a freezer bag and cut off a very fine corner. Spray many curls as curls on belly and head. (If ears or legs are too loose, use mixture to stick on.) Decorate face with brown sugar writing. Let dry for about 1 hour.

3. 3

   Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes, let cool down. Beat the egg whites, icing sugar and lemon juice. Pour into a freezer bag and cut off a very fine corner. Spray many curls as curls on belly and head. (If ears or legs are too loose, use mixture to stick on.) Decorate face with brown sugar writing. Let dry for about 1 hour. Dust delicately with icing sugar

4. 4

   waiting time approx. 2 hours

Nutrition Facts

KCAL
280 kcal

CARBS
43 g

FATS
11 g

PROTEINS
3 g