Knusprige Osterplätzchen
Leckere Knusperhäschen zum Backen mit Kindern
Equipment
- 1 Küchenwaage
- 1 Rührschüssel
- 1 Backblech & Backpapier
- 1 Teigroller
- 1 bei Bedarf Silikonmatte
- 1 Hasen-Plätzchenausstecher
- 1 Abkühlgitter
- 1 Kochtopf & Schmelzschale
- 1 Einwegspritzbeutel
- 1 Blechdose zum Aufbewahren der Butterplätzchen
Ingredients
- 250 g Dinkelmehl
- 90 g Zucker
- 125 g Butter
- 1 Päckchen Vanillezucker
- 1 Prise Salz
- 1 TL Vanille Paste
- 1 Stk. Ei (L)
- 20 g weiße Kuvertüre
- 40 Stk. Giotto-Kugeln* (Smarties, Schokokugel, etc. können ebenfalls als Stummelschwänzchen der Häschen verwendet werden.)
Instructions
- Add the flour, vanilla sugar, butter, salt, vanilla paste and egg to the mixing bowl and knead everything into a smooth dough.
- Then chill the cookie dough in the refrigerator for 30 minutes.
- Before cutting out the Easter cookies, preheat the oven to 175°C (top/bottom heat).
- Now roll out the dough with a rolling pin and cut out the Easter cookies using a bunny cookie cutter.
- Place the cookies on a baking tray lined with baking paper and bake them in the oven on the middle rack for about 10–12 minutes. Especially with cookies, you should keep a close eye on them during the last 2–3 minutes, since ovens heat differently and butter cookies can burn or become too dark quickly.
- Once the crispy butter cookies are baked, let them cool for 5 minutes on the baking tray, then transfer them to a cooling rack to cool completely.
- Now melt the couverture chocolate using a double boiler and fill it into a small disposable piping bag. Pipe small dots of chocolate onto the cookies and attach the Giotto balls (or other chocolate balls) to the cookies as bunny tails.
- Once the chocolate has hardened, the crispy Easter cookies are ready to be enjoyed or given away as a lovely Easter gift!
Notes
Viele bunte Kuchenideen für Kindergeburtstage und Familienfeiern findest du auf www.backenmitminis.de. Dort erwarten dich kreative Rezepte, einfache Anleitungen und Tipps für das Backen mit Kindern.
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