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Preparation
in 20 minutes
Cooking
in 25 minutes
Temperature
165 °C
- Beat the ricotta in a bowl with a fork, and add the caster sugar, salt and grated lemon rind
- Add the flour to the yeast, then add to the ricotta mixture
- Mix by hand as quickly as possible to obtain an even paste
- If the paste is too soft and wet, this might be due to the quality of the ricotta. Add some more flour, a little at a time, and mix in carefully before adding any more
- Put the paste in the fridge and leave for at least 30 minutes
- Divide the paste into 20 small balls. Dust the worktop with a little flour and form the balls into strands around 20 cm long
- Fold them in half and twist them up together, leaving the ends straight (these will be your bunnies' ears). Extend the folded part, where the eggs will be inserted after the biscuits are cooked, so try to leave a bigger space in this area, as it tends to shrink a little due to the raising process
- Place your bunny biscuits on a baking tray lined with ovenproof paper
- When they're ready, pre-heat the oven to 165°
- Brush the biscuits with a blend of 50% water and 50% milk and dust the surface with caster sugar
- Place in the oven and bake for 25 minutes or until the biscuits are browned
- Immediately after removing the biscuits from the oven, place them on a wire grille and insert the coloured eggs. If your eggs are large, heat the blade of a knife, cut them in half and use them as the rabbits' tails
- Leave them to cool completely before serving
- The Easter bunnies can be kept for 3 to 4 days in a hermetically sealed container
Ingredients
220
g
200
g
caster sugar
300
g
ricotta cheese
8
g
instant yeast for cakes
6
g
salt
1
grated lemon peel
as required
milk for brushing
as required
caster sugar
as required
colourful easter eggs
Nutritional & Dietary
Gluten-free
No eggs added
No nuts added
No oat added
No sesame added
No soya added
No yeast added
Palm oil free
Wheat free
Vegetarian
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