Easter Bunny Treats

Ingredients

• 150 g spelt whole‑grain flour
• 150 g spelt flour (Type 630)
• 200 g fine rolled oats
• 50 g raw cane sugar
• 1 pinch salt
• 1 packet baking powder
• 100 g Yogurt butter
• 220 ml buttermilk
• 24 raisins
• 3 tbsp coffee cream (10% fat)
• 350 g strawberries
• 350 g buttermilk quark (or low‑fat quark)
• 4 tbsp sparkling mineral water
• 40 g powdered sugar (from raw cane sugar, 4 tbsp)

Instructions

1. 1.

   Mix both flours, oats, sugar, a pinch of salt and baking powder in a large bowl. Add the butter and buttermilk and knead with the dough hooks of a hand mixer until smooth.

2. 2.

   Roll the dough out to about 1 cm thickness on a floured surface. Cut out 12 circles of roughly 9 cm diameter with a glass or small bowl.

3. 3.

   Line a baking sheet with parchment paper and spread the dough circles apart so they’re not too close. Using kitchen scissors, cut each circle from the edge toward the center and pull the ends slightly longer to create "rabbit ears."

4. 4.

   Fold each ear back over itself. Mark two raisins on each as eyes. Brush the Easter bunnies with coffee cream and bake in a preheated oven at 200 °C (180 °C fan or gas level 3) for about 15 minutes.

5. 5.

   Remove and let cool slightly on a wire rack. Meanwhile, wash the strawberries, pat dry with paper towels, clean, and dice them.

6. 6.

   Place about two‑thirds of the berries in a bowl and mash lightly with a fork.

7. 7.

   Add quark, sparkling water and powdered sugar to a medium bowl. Beat with a hand mixer until creamy.

8. 8.

   Fold in the mashed berries so that a marbled cream forms. Garnish with the remaining strawberry cubes and serve with the warm Easter bunnies.