for 19 pieces

Biscuit dough

150 g	butter
100 g	apricot jam
50 g	cane sugar
1	egg
2 pinch	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

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.

Show complete recipe