EASTER BUNNY COOKIES
INGREDIENTS:
DOUGH:
- 300g Pernerka Fine Wholemeal Buckwheat flour
- 200g caramel condensed milk
- 200g butter
- 1 tsp baking powder
FILLING:
- 100g dark chocolate
- 150g caramel condensed milk
ICING:
- 1 egg white
- icing sugar
- lemon juice (freshly squeezed)
TIPS AND TRICKS:
- If you’re not using the cookie dough on the day you make it, then let the dough rest on the counter top first for a little while before using it. If you were to use it straight from the fridge, it would break easily during rolling.
- Store the baked cookies in an airtight container for freshness.
INSTRUCTIONS:
1) Bring all the dough ingredients together and work it into a smooth dough. Make sure to not to overwork the dough or the cookies will be tough and chewy; you won’t them to be light and crumbly. Wrap the cookie dough in clingfilm and chill in the firdge for half an hour. If you’re not using the cookie dough on the day you make it, then let the dough rest on the counter top first for a little while before using it. If you were to use it straight from the fridge, it would break easily during rolling.
2) Roll out the dough 3 mm thick, then cut out various bunny shapes. Place on a baking sheet lined with baking paper.
3) Bake in a preheated oven at 190C (max. 195C) / 170C (max. 175C) fan for 14 minutes. Once baked, remove from the oven and leave to cool.
4) Stick the cooled bunnies together with melted chocolate mixed with the caramel condensed milk (the mixture shouldn’t be too liquid).
5) Make the icing by mixing together the egg white, icing sugar and lemon juice. Again, the icing shouldn’t be too liquid. Decorate the Easter bunny cookies to your liking. Enjoy!