Galletas de mantequilla con conejitos
By: Agi Kaja
Galletas caseras de conejitos de Pascua, fáciles de preparar.
Shortbread bunny biscuits
Shortbread Bunny Biscuits: A Pure Non-UPF and Cute Easter Treat
Skip the foil-wrapped supermarket biscuits filled with palm oil and industrial flavourings. Our Shortbread Bunny Biscuits are a celebration of the clean-label pantry, made with just a few wholefood ingredients. These aren't your typical "factory-made" holiday treats; they are a buttery celebration of homemade simplicity.
By using organic flour and real fats, you’re serving an honest, Non-UPF snack to your family. It’s the perfect way to enjoy a gourmet Easter without the industrial shortcuts or hidden "nasties."
Ingredients
- 200g butter (room temperature)
-
100 g muscovado sugar
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350 g organic white flour
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50 g almond flour
- 50 ml of almond, lemon or vanilla flavouring
- ⅓ tsp baking powder
Directions
- In a mixing bowl, beat butter until smooth.
- Add brown sugar and mix until dissolved.
- Slowly add in flour until dough begins to form.
- Add up almond flour so that the dough is not sticky.
- Wrap the dough in plastic wrap and place in the fridge for 30 minutes.
- Preheat oven to 150°C.
- On a floured surface, roll dough. Use bunny shaped cookie cutters to cut and place on a baking sheet.
- Bake 10-15 minutes (depending on size of your biscuits). Watch so they do not over bake.
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