Funny Easter Cookies
These Funny Easter Cookies are a recipe featuring fresh ingredients from the cookie category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g flour
- 100 g sugar
- 50 g cocoa powder
- 1 pinch salt
- 1 egg
- 180 g butter
- flour (for the work surface)
- 150 g white couverture chocolate
- 150 g milk couverture chocolate
- 6 Raffaellos
- 3 tbsp coconut flakes
- various food coloring
Instructions
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1.
Mix the flour with the sugar, cocoa and salt; sift onto a work surface, create a well in the center, crack the egg into it, and scatter butter pieces around the well. Roughly chop all ingredients with a knife and quickly knead them by hand into a smooth dough. Form into a ball and wrap in plastic film, then refrigerate for 30 minutes.
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2.
Preheat the oven to 180°C (350°F) with upper and lower heat.
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3.
Roll out the dough on a floured surface to a thickness of 0.5 cm and cut out small Easter bunnies (3x5 cm), large Easter bunnies (7x12 cm) and Easter eggs (3x5 cm) using appropriate cutters. Knead any remaining dough, roll it out again, and cut more shapes until the dough is gone. Insert a wooden skewer into each small bunny and egg, place them on a baking sheet lined with parchment paper alongside the large bunnies, and bake in the preheated oven for 10-12 minutes.
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4.
Remove the freshly baked cookies from the oven and let them cool completely on a wire rack. Meanwhile, chop both types of chocolate separately and melt each over two separate hot but not boiling water baths. Remove from heat, allow to cool slightly, then coat the small bunnies and eggs with dark couverture and the large bunnies with white couverture. Decorate each large bunny with a Raffaello ball as a tail and sprinkle some coconut flakes on the small bunnies. Let everything dry well, then decorate the eggs and small bunnies with various colored food coloring. Allow to dry again before serving.
