You want to bake fun Easter cookies? How about pink bunny hindquarters? We show you a healthy Easter recipe with Birch sugar* and wholemeal flour.
Always the same recipes? You are looking for variety and still want to eat healthy?
Then try our recipe for baking Easter cookies. Our bunny pos are sugar free and a real eye catcher. :)
And the best part is that they are made very quickly!
As always, you'll find a detailed and long recipe here. At the end of the post there is a short version for all who bake regularly.
Baking Easter cookies: Shortcrust pastry with wholemeal flour
The basis for baking Easter cookies is shortbread. But of course without normal sugar. :) We replace the refined sugar simply with Birch sugar*.
Ingredients
- 200 gram butter
- 1 organic lemon
- 1 egg
- 300 grams wholemeal flour
- 80 gram Birch sugar*
Prepare the butter
Put the butter out of the refrigerator so that it becomes soft. The softer it is, the better you can process it. If you don't have so much time, you can help it with the microwave - please choose the defrosting program, so that the butter doesn't become liquid.
The butter also softens quickly on the radiator.
Grate the lemon zest
Wash the lemon thoroughly. Grate about 2 tsp of lemon zest, it gives the cookies a refreshing fruity taste. The easiest way to get the zest is to grate the lemon over a vegetable grater. The finer the grater, the better.
Mix the ingredients
Knead all ingredients by hand into a smooth dough. Don't be surprised: You have to knead firmly and longer because it is whole wheat flour.
Form a large ball of dough and place it in a bowl.
Now put your shortcrust pastry with wholemeal flour in the fridge for an hour and let it rest. It is important that you cover the bowl with plastic wrap, otherwise the shortbread will dry out. Alternatively, you can wrap the dough directly in plastic wrap.
Cut out the cookies
After your hour break, you're ready to go.
Preheat the oven to 180° top-bottom heat.
Knead the dough well so that it becomes soft and smooth.
Sprinkle a little flour on the countertop to keep the healthy shortbread from sticking. Also apply a little flour on the rolling pin.
Flatten the dough a bit with your hands. Sprinkle flour again on the work surface and now roll it out until it is about 1/2 cm thick.
Now you've pretty much reached the end of your Easter cookie baking.
Take two cookie cutters, one should be about 10 to 15 inches in diameter, the other 2 to 3 inches.
Bake the cookies
Place a sheet of baking paper on the baking sheet.
Take care of the large cookies first, cut them out and place them on the baking paper. Make sure you leave about 1 cm of space between them.
Knead the dough again and then cut out the feet. Bake the bottoms and feet separately, as the duration is different. I start with the bottoms.
The hind parts take about 15 minutes, the little feet are ready after only 5 minutes.
Let the cookies cool down. Now you can take care of the glaze.
How to dye Easter eggs naturally - with vegetables and herbs!
The topping for the bunnies Easter cookies
Many toppings and glazes consist of more than 80 % sugar. But there is another way! We show you a healthy glaze without sugar.
What you need to know about this glaze without sugar
It consists of yogurt, cottage cheese, honey and beet powder. Therefore, it does not keep as long as a sugar topping. But that does not matter. :) Because it always tastes best fresh anyway. You can prepare the glaze for Easter cookie baking and store it covered in the refrigerator. This works for 1 day without problems. However, as soon as you put it on the cookies, the cookie begins to soak it up.
Tip: Eat the cookies within 3 hours of completion.
Ingredients:
- 250 g curd
- 20 g natural yogurt
- 1 tablespoon honey
- Beet powder
Prepare the base
Mix curd and yogurt in a bowl.
Now add the honey. If it is solid, put it in the microwave for 10 seconds beforehand, this will make it very liquid and it will be easier to mix with the other ingredients.
Color the topping
You will now need a total of 3 bowls and three spoons.
Divide the base as follows:
- 2/4 of the mass in bowl 1
- 1/4 of the mass in bowl 2
- 1/4 of the mass in bowl 3
In bowl 1 comes a small amount of beet powder, this mass makes up the main component of the glaze and should be light pink. Basically, it is better to start with a little powder and add some later than to get too much right away.
Beet powder colors very intensively - you should not underestimate that.
In bowl 2 comes a lot of beet powder, the mass should become really intense pink.
And bowl 3 remains as it is - white.
Decorate the cookies
Apply the glaze to the cookies with a spoon. Start with the bottoms and the pink mass.
Tip: It looks better if you leave a small border and don't spread the mixture all the way to the edge of the cookie.
Now take care of the feet of the Easter cookies. First decorate them with white topping. Here, too, the rule is: do not apply it all the way to the edge.
Finally, we take care of the red spots on the little feet. This is a little more complicated.
Grab a piping bag with a small opening. Fill the quark-yogurt mixture and paint small blobs on the white cookies.
Tip: If you don't have a suitable piping bag, you can make it yourself from a bag. Simply cut the corner of a pasta package. That's it. By the way, this is exactly what I did when I baked Easter cookies - you can see it clearly in the picture. Goes fast, uncomplicated and costs nothing :)
These yeast bunnies are the highlight at the Easter table!
Easter cookies assemble
Now you assemble your bunnies. Simply glue the feet to the edge of the large pink cookie.
A small blob of the white yogurt curd mixture is the bunny's flower.
Ready. :)
And here, as promised, the short version of the recipe for those who bake regularly.
Bunny popos easter cookies
Ingredients
For the dough
- 200 g Butter
- 1 Lemon
- 1 Egg
- 300 g Wholemeal flour
- 80 g Birch sugar
For the topping
- 250 g Curd
- 20 g Natural yogurt
- 1 EL Honey
- 1/2 TL Beet powder
Equipment
- 1 rolling pin
- 2 cookie cutters
- 1 baking tray with baking paper
- 3 bowls
- 1 piping bag
Anleitung
The dough
- Put the butter out of the refrigerator so that it softens. The softer the butter, the easier it will be for you to make the dough.200 g butter
- Wash the lemon and grate about 2 tsp of lemon zest. Use a very fine vegetable grater for this.1 lemon
- Beat the egg and put it in a bowl with the butter, flour, birch sugar and lemon zest. Knead the ingredients with your hands until you get an even dough.200 g butter, 1 egg, 300 g whole wheat flour, 80 g birch sugar, 1 lemon
- Form a ball of dough and wrap it with plastic wrap. Put it in the refrigerator for an hour and let it rest.
- Knead the dough again after the resting time. Sprinkle flour on the countertop and rolling pin. Roll out the dough until it is about 1/2 cm thick.
- Take two round cookie cutters and cut out one big bottom and two little feet each. Bake the bottoms first, it only takes about 10 to 15 minutes. The little feet will be ready after 5 minutes. Let them cool down and start with the topping.
The topping
- Mix all ingredients except the beet powder in a bowl. Separate the mixture - about 2/4 stay in one bowl, 1/4 goes into a second bowl and the rest into a third.250 g curd cheese, 20 g natural yogurt, 1 tablespoon honey
- One quarter of the mass remains white. The other two quantities are dyed light pink and intense pink. Depending on your mood, you can take more or less powder.1/2 tsp beet powder
- Spread the pink topping on the large cookies first and the white topping on the small cookies, this works quite well with a spoon.
- Then apply the pink mixture to the cookies - for this, use a ready-made piping bag or make one from a package - you can read about how to do this above.
- Put the cookies together. And finally make a dab of white icing as a flower on the cookies. Ready are the Easter cookies!
Our conclusion
Baking Easter cookies can be fun and healthy at the same time! With this recipe, you combine healthy ingredients to make super delicious Easter cookies and are sure to get a smile or two from your friends.
Have fun making it, good luck and enjoy it!
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