Crunchy Easter biscuits

Crunchy Easter biscuits

45 Min. Active
3 hr 26 Min. Total
86 kcal per piece
Nutritional value / piece: 86 kcal, Fat: 3 g, Carbohydrate: 13 g, Protein: 1 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

Utensils

  • Baking paper
  • Baking tray
  • Bowl
  • Cooking spoon
  • Cutter
  • Fork
  • Knife
  • Lemon grater
  • Oven mitts
  • Rolling pin
  • Scissors
  • Teaspoon
  • small bowl
  • Disposable piping bag
  • Kitchen scales
  • Cooling rack

Ingredients

30 pieces

Hint:


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
kochen@bettybossi.ch

Shortbread dough

1 lime
1 organic lemon
200g white flour
100g icing sugar
1pinch salt
½tsp bourbon vanilla powder
100g butter
1 egg

Decorate

150g icing sugar
1tbsp lemon juice
a little yellow food colouring
a little red food colouring

How it's done

The kids can help at the marked areas .

Shortbread dough

1 lime
1 organic lemon
200g white flour
100g icing sugar
1pinch salt
½tsp bourbon vanilla powder
100g butter
1 egg

Rinse the lime under hot water, dab dry, grate the lime and lemon zest, mix with the flour, icing sugar, salt and vanilla in a bowl. Cut the butter into pieces, add to the bowl, rub together using your hands to form an evenly crumbly mixture. Beat the egg, add, mix quickly to create a soft dough, do not knead, cover and refrigerate for approx. 1 hr.

Shape

On a lightly floured surface, roll out the dough in batches to approx. 7 mm thick. Use the cutters to cut out bunnies or eggs. Place the biscuits on two baking trays lined with baking paper. .

Bake

Bake each tray for approx. 13 mins. in the centre of an oven preheated to 200°C. Remove from the oven, leave to cool on a cooling rack.

Decorate

150g icing sugar
1tbsp lemon juice
a little yellow food colouring
a little red food colouring

Mix the icing sugar with the lemon juice. Dip the surface of the biscuits in the icing, leave to dry for approx. 30 mins. Colour half of the remaining icing with yellow food dye and half with red food dye, transfer to separate disposable piping bags, cut off the tip of each bag, decorate the biscuits with dots and lines, leave to dry.

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