At Easter, there are many sweet delicacies that are traditionally served on the Easter coffee table. From Easter braids or wreaths to Easter lambs and Easter bunnies. But how about Easter biscuits? The Easter bunny biscuits are made from a fine shortcrust pastry made from freshly ground wholemeal spelt flour, and they are filled with a red jam of your choice. A real treat at Easter time, which not only makes children's hearts beat faster.
250 grams of butter
125 grams of icing sugar
2 tablespoons vanilla sugar
440 grams wholemeal spelt flour
Pinch of sea salt
Red jam (raspberry, cherry, red currant)
Some lemon juice, if needed
Icing sugar, for dusting
1. Put the butter in a bowl with the vanilla and the icing sugar and stir until fluffy.
2. Fold in the wholemeal spelt flour, add the pinch of salt, knead quickly into a ball of dough and chill in the fridge overnight or at least for 2 hours.
3. Roll out the dough on a floured surface with a rolling pin to a thickness of about 3 mm.
4. Cut out the biscuits with larger Easter bunny shapes.
5. In one half of the bunny biscuits, use a shot glass to cut out circles.
6. Bake the wholemeal biscuits in the preheated oven at 180 °C on the middle rail for about 10–15 minutes.
7. Let the bunnies cool on a wire rack.
8. Spread the jam, in which you can stir in a few drops of lemon juice, on the whole biscuit. Then place the other half of the rabbit biscuits, with the circular hole, on top.
9. Dust with a little icing sugar and serve.
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