Rabbit biscuits with chocolate ears

Rabbit biscuits with chocolate ears

Total: 1 hr 45 min. | Active: 30 min.
Nutritional value / piece: 191 kcal
, Fat: 11 g
, Carbohydrate: 21 g
, Protein: 3 g


19 pieces


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

Biscuit dough

150 g butter
100 g apricot jam
50 g cane sugar
1 egg
2 pinches salt
300 g wholemeal flour

To fill

80 g apricot jam
½ organic lemon, use grated zest only

To decorate

½ bag dark cake icing (approx. 60 g), melted
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Makes 19 biscuits. With a rabbit cutter.

How it's done

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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.

Good to know
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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