Ingredients for around 40 Bunnies:
250 g Quark
60 g semi skinned Milch
1 Egg (Medium)
120 g Sunflower Oil or any other neutral Oil
100 g Sugar
1 TS Vanilla Sugar
1 TS Vanilla Extract
1 pinch of salt
500 g Flour
8g Backing powder
For the topping:
circa 100 g Butter, melted
100 g Sugar
1 table spoon Vanilla Sugar
Optional: Chocolate drops to decorate
Easter Bunny Cutters (I used a 9.5 cm x 5 cm sized one) & Rolling pin
Baking Process:
- Put all of the Ingredients into the mixing bowl and mix them for 2 Min. / Dough mode transfer it into a bowl and leave it to rest for 10 Minutes.
- Preheat the oven on 180°C and lay out you’re baking trays and baking paper.
- Put the dough on a floured surface and roll it out approximately 0.5 cm thick.
- Dip your bunny cutter into flour and cut out the bunnies and put them with a little gap between each of them on the baking tray.
- Knead the outer rest of the dough back together and roll it out once more to cut some more bunnies.
- Cover the bunnies with some melted butter with your brush add a some eyes and a nose with the chocolate drops and bake for around 12 minutes.
- In the meantime mix together some sugar and vanilla sugar in a plate.
- Once the bunnies are out of the oven brush butter over once again and press into the finished Vanilla Sugar mixture before laying them out to cool on a cooling rack.
HAPPY BAKING!