Easter bunny cookies
Ingredients
for 12 portions
- 200 g flour
- 100 g quark
- 50 g oil
- 5 tbsp cane sugar
- 2 tbsp milk
- 2 tsp baking powder
- 1 packet vanilla sugar
- 1 egg
- 1 pinch of salt
- 24 chocolate chips (as little eyes)
- 12 sugar hearts (as little noses)
- One packet of poppy seed filling
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Tax included. Shipping calculated at checkout
Tax included. Shipping calculated at checkout
Tax included. Shipping calculated at checkout
preparation
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First mix the flour, milk, low-fat quark, baking powder, egg, oil, salt and sugar with a hand mixer into a nice dough
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Then line two trays with paper, preheat the oven to 150 °C (fan) and form 24 equal-sized dough balls from the large lump
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Roll these out thickly into oval shapes, place 12 of them on the tray and sprinkle some poppy seed filling over each piece of dough
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Then cover these with the 12 remaining pieces
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Now cut into the pieces up to the middle and, by pulling apart and twisting a little, form two bunny ears per cookie
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Just give each bunny two chocolate eyes and a sugar nose, bake for half an hour per tray and leave to cool briefly
