Easter bunnies and the Easter lamb: the detailed recipe

Preparation of the cookie dough: Preheat the oven to 180°C. Generously butter the mold and the rabbit mold even if it is non-stick, to prevent the dough from sticking. Be sure to focus on the head (to avoid breaking it during unmolding). Dust the mold with flour and remove the excess flour. Close the mold using the clips or hooks provided for this purpose.

Break the 3 eggs into a bowl, add the sugar, and beat everything until the mixture has doubled in volume, similar to a sponge cake. Incorporate the sifted flour, baking powder, and cornstarch, and mix to obtain a homogeneous cookie dough. Pour the cookie dough into the mold, filling it 3/4 full, starting with the head of the lamb and the same for the rabbit. Bake the lamb and the rabbit at 180° C for 25 minutes in the preheated oven.

Let cool before gently removing from the mold. Dust the small figures with powdered sugar and decorate them with a small bow. They can be stored for a few days in a freezer bag.

To finish, the Easter bunnies can be stored for a few days in a freezer bag.