Summary

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

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Instructions

1. Cream the butter and sugar together for about 3 minutes until light and fluffy
2. Add the eggs one at a time, beating well after each addition
3. In a separate bowl, whisk together the flour, cornstarch, baking powder, vanilla sugar, and salt
4. Fold the dry ingredients into the wet ingredients until just combined
5. Stir in the rum and nuts
6. Grease the Easter lamb molds with fat
7. Divide the dough evenly among the molds
8. Bake in a preheated oven at 190°C (375°F) for 60 minutes