Summary

Ingredients

• 130 g carrot (s), very finely rated
• 100 g cashew nuts
• 150 g mararine, vean, e.., from Alsan
• 100 g suar
• 1 packet bourbon vanilla sugar
• 1 pinch (s) salt
• 1 pinch cinnamon powder
• 320 g wheat flour
• Apricot jam
• Dark chocolate couverture
• frosting

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Instructions

1. The carrots should make 130 g finely grated. Finely grind the cashew nuts.
2. Beat the margarine with the sugar until smooth and stir in the vanilla sugar, salt, cinnamon, carrots and cashew nuts. Sift the flour over it and knead everything into a smooth dough. Place in the fridge for at least 2 hours wrapped in cling film. I always like to let the dough rest overnight.
3. Now roll out the elastic dough in portions 0.5 cm thick and cut out rabbits or cut out different shapes. Line baking trays with parchment paper and place the carrot bunnies on them.
4. Bake in the preheated oven at 180 ° C (convection 160 ° C) on the 2nd shelf from the bottom for 12-14 minutes. Then put the baking paper on a wire rack and let cool down.
5. Process further as desired, e.g. B .:
6. Fill with apricot jam. To do this, always place a rabbit upside down on the tray, so the shapes will fit together later.
7. Decorate with icing and the melted dark chocolate couverture and let dry on baking paper.
8. Store the rabbits between layers of parchment paper in a metal tin.