Unfortunately, statements are still often made recommending spelt and PureSpelt for people suffering from gluten intolerance (coeliac or celiac disease). Spelt and PureSpelt belong to the group of grains that contain gluten and it is thus imperative that they are not eaten by sufferers of coeliac disease.
These sweet Easter bunnies are cut out of stracciatella butter dough and baked. Depending on your mood, you can decorate them with icing sugar, chocolate powder or icing. Happy Easter, Bunnies!
Preliminary time: approx. 2 hours chilling time
Preparation time: approx. 1 hour
Baking or cooking time: approx. 12 minutes
125 g butter, in pieces, soft
100 g sugar
pinch of salt
1 egg
50 g ground hazelnuts or walnuts
175 g PureSpelt half-white or white flour
2 tbsp cornstarch
25 g dark chocolate, finely chopped
icing sugar for dusting
ribbons (if desired)
jelly beans
Dough: cream the butter. Add the sugar, salt and egg, and continue mixing until the mixture has lightened. Add the nuts, flour, cornflour and chocolate, mix briefly to form a dough, cover and chill for 2-3 hours or overnight.
Forming: Using a little flour, roll out the dough to approx. 4 mm thick. Cut out bunnies and flowers as desired and place on baking sheets lined with parchment paper. Chill again for 30-60 minutes.
Bake: Bake the cookies for 10-15 minutes in the centre of an oven preheated to 200 °C conventional (180 °C convection) until golden. Remove and leave to cool on a cooling rack. Before serving, dust with icing sugar and garnish with ribbons.
IG Dinkel, Judith Gmür-Stalder
