Easter Lamb 2
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 75 g butter or mararine
- 100 g suar
- 1 packet vanilla sugar
- salt
- 0.5 ½ lemon (s), grated zest
- 2 egg (s)
- 100 grams flour
- 25 g cornstarch
- 1 teaspoon, leveled baking powder
- 125 g powdered suar
- 2 tablespoon water
- Sugar (hail sugar), for sprinkling
Print Recipe
Pin Recipe Instructions
- Stir the fat until foamy, gradually add sugar, salt, lemon zest and eggs. Gradually stir in the flour mixed with baking powder. Pour the dough into a greased lamb dish. Bake in the oven at 180 ° for approx. 35-45 minutes.
- Let the lamb cool in the mold for about 5 minutes, then let it cool down further on a wire rack. Mix the sifted powdered sugar for the glaze with a little hot water until smooth. Brush the cooled Easter lamb with it and sprinkle with sugar.
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