Shortcrust pastry snacks for Easter
Not boring at all! The recipe for shortcrust pastry cookies is not only quick and easy to make, it can also be varied as desired with a wide range of ingredients and spices - even for Easter.
And if you want to let your creativity run wild with the design, you can let off steam with icing, food coloring, chocolate coating or sugar decorations.
Just in time for Easter, sweet bunny snouts on sticks are hopping across our table this year. You can find the recipe for the dough and the instructions for the little munchkins here.
Recipe for the shortcrust pastry
Ingredients
- 200 g butter
- 100 g sugar
- 1 egg (size M)
- 300 g flour
- 1 sachet of vanilla powder
- 1 pinch of salt
Preparation
- Place the butter, sugar, egg, flour and salt in a mixing bowl and mix with the dough hook of a food processor or hand mixer to form a smooth dough.
- Shape the dough into a large piece, cover with cling film and chill for at least 1 hour.
- Dust the work surface with flour and roll out the dough to a thickness of about 3 mm.
- Make a template for approximately 6 cm long, eight-shaped pieces. Cut out the rabbit's snouts along the template and carefully place on a baking tray lined with baking paper. Alternatively, use a heart-shaped cookie cutter.
- Carefully insert a stick into each cookie and bake in a preheated oven at 200 °C for about 12-15 minutes.
Easter surprise: decorating bunny snouts
Ingredients
- 250 g powdered sugar
- 1 1/2 tbsp water or lemon juice
- food coloring
- Food coloring pencils
- 24 wooden or cake pop sticks
Decorating
- Allow the cookies to cool well before decorating. Mix the powdered sugar and water or lemon juice to make a smooth icing. Coat the cookies with it.
- Dye the remaining icing with red food coloring and decorate the cookies with pink noses. Leave to dry well.
- Draw on the mouth, teeth and whiskers with a black food coloring pen.