Shortbread Rabbits

Ingredients

• 250 g spelt flour Type 1050
• 65 g raw cane sugar
• 110 g butter
• 3 eggs (medium size)
• 1 pinch salt
• 20 g shelled pistachios
• 20 g raisins

Instructions

1. 1.

   Combine flour, sugar, butter, salt and one egg with the dough hooks on the lowest setting of a hand mixer. Then increase to higher speed to crumble, and knead by hand into shortbread dough. Cover and refrigerate for 1 hour. Separate the remaining two eggs; whisk yolks, set aside, and use whites elsewhere.

2. 2.

   Roll dough thinly (2 mm) on lightly floured surface and cut out rabbit shapes with cookie cutters. Place on parchment-lined baking sheet and brush with beaten yolk. Chop pistachios and raisins and dot them as eyes on each rabbit.

3. 3.

   Bake in preheated oven at 220 °C (fan: 200 °C, gas: level 3) for 10 minutes. Let cool briefly on the tray, then transfer to a wire rack to cool completely. Serve in a decorative basket if desired.