Easter Bunny Cookies

Ingredients

• 200 g Spelt flour Type 1050
• 50 g ground hazelnuts
• 65 g whole cane sugar
• 1 vanilla pod
• 0.5 organic lemon zest
• 1 pinch salt
• 1 egg
• 125 g butter
• 45 whole hazelnuts (60 g)

Instructions

1. 1.

   Mix the flour, ground hazelnuts and whole cane sugar. Split the vanilla pod lengthwise and scrape out the seeds.

2. 2.

   Add the vanilla seeds, lemon zest, salt, egg and butter pieces to the dry mix. Knead quickly into a smooth shortcrust dough. Wrap in cling film and chill for about 30 minutes.

3. 3.

   Roll out the dough on a floured surface and cut out bunny or lamb shapes. Place a hazelnut as a tail on each Easter bunny and press gently.

4. 4.

   Place the cookies on a parchment-lined baking sheet and bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for 10–15 minutes. Remove and cool.