Easter Lambs
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g butter
- 250 grams sugar
- 1 packet vanilla sugar
- 5 egg (s)
- 375 grams flour
- 0.5 ½ pack lemon peel, grated or Citroback
- 5 tablespoon milk
- Powdered sugar, for dusting
- 2 ½ teaspoons baking powder
Print Recipe
Pin Recipe Instructions
- Beat the butter until foamy, add the sugar and vanilla sugar, then stir in the eggs one by one, stir in the Citroback or lemon peel, sifted flour, baking powder and the milk and arrange the dough on three well-greased dishes sprinkled with breadcrumbs (e.g. lamb, rabbit, hen or rooster ) to distribute. However, only fill the forms up to a maximum of 2/3!
- Bake in a preheated oven at 200 degrees (convection 180 degrees) for about 40 minutes.
- Carefully remove the figures from the mold after baking and let cool on a wire rack. Dust thick with powdered sugar.
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