Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 75 g butter, or mararine
- 75 g cornstarch
- 75 grams sugar
- 75 g flour
- 1 pinch (s) salt
- 75 g nuts, round
- 0.5 ½ pack vanilla sugar
- 0.5 ½ pack baking powder
- 2 medium egg (s)
- 1 ½ tablespoon rum
- Fat, for the shape
Print Recipe
Pin Recipe Instructions
- Cream the butter and sugar together for about 3 minutes until light and fluffy
- Add the eggs one at a time, beating well after each addition
- In a separate bowl, whisk together the flour, cornstarch, baking powder, vanilla sugar, and salt
- Fold the dry ingredients into the wet ingredients until just combined
- Stir in the rum and nuts
- Grease the Easter lamb molds with fat
- Divide the dough evenly among the molds
- Bake in a preheated oven at 190°C (375°F) for 60 minutes
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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