Easter Filled Bunny Cookies
We don't really need a special reason to bake cookies at home, but if it's Easter on top of that, then it's more than enough of an excuse to whip up a quick and delicious filled cookie!
A simple cookie is already incredibly delicious on its own, but if it’s filled too, that’s pure heaven. This cookie is made from a linzer-style dough, and the filling is none other than Mendula cocoa hazelnut cream :) Need we say more?
Mendula Cocoa-Honey Hazelnut Cream
Ingredients:
- 50g cold butter
- 1 egg
- 60g powdered sugar
- 150g flour
- ½ tsp baking powder
- pinch of salt
Preparation:
- Place the flour, powdered sugar, baking powder, salt, and butter in a food processor. Pulse until crumbly, then add the egg. Continue processing until the dough comes together.
- Wrap the dough in plastic wrap and chill in the fridge for at least 1 hour.
- On a floured surface, knead the dough briefly and roll it out to about 3–4 mm thickness.
- Use a bunny-shaped cookie cutter to cut out the cookies and place them on a baking tray lined with parchment paper.
- Bake in a fan oven preheated to 175°C for 6–8 minutes, until light golden brown.
- Once fully cooled, spread 1 teaspoon of Mendula cocoa-honey hazelnut cream on one bunny, then press another bunny on top to sandwich them together.
- Let them rest for 1–2 hours so the filling can firm up a bit.
- Extra tip: use a cookie stamp or the patterned side of a glass to decorate the dough before cutting for an even more exciting look.
