Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Biscuit dough
To fill
To decorate
How it's done
Biscuit dough
Beat the butter, jam, sugar, egg and salt in a bowl until the mixture becomes lighter in colour. Add the flour, mix to create a soft dough, do not knead, cover and refrigerate for approx. 1 hr.
To shape
On a lightly floured surface, roll out the dough in batches to approx. 4 mm thick. Cut out 38 rabbits (approx. 7 cm. long) using a rabbit cutter, place on two trays lined with baking paper.
To bake
Approx. 15 mins. in the centre of an oven preheated to 160 °C (convection). Remove from the oven, allow to cool a little, then leave to cool completely on a rack.
To fill
Combine the jam with the lemon zest, spread over half of the biscuits, place the remaining biscuits on top.
To decorate
Dip the rabbits' ears in the cake icing, leave the biscuits to dry on a sheet of baking paper.
| Tip: | As soon as the rabbits' ears have been dipped in the chocolate, decorate them with hundreds & thousands, leave to dry. |
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