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Easter is almost upon us, and it’s time to think of gifts to give away. Why not choose something pet-related and edible instead of the usual chocolate egg? We’ve come up with a super easy recipe, approved even by those who can’t cook at all. Simple shortcrust pastry biscuits, decorated simply with a sprinkle of confectioner’s sugar. How do we make them? With rabbit cookie cutters, perfect for Easter.

Ingredients (for 1 kg of dough):

500 g flour

200 g confectioner’s sugar

4 egg yolks

250 g butter

The zest of one organic lemon


To make the shortcrust pastry, start by putting the sieved flour, a sprinkle of salt and the cold butter in the mixer (take the butter from the refrigerator and immediately cut it into chunks before putting it in the mixer). Mix until the resulting dough is crumbly and sandy, then transfer the dough to a worktop or a bowl and add the sieved confectioner’s sugar. Add the egg yolks and use your hands to work the dough until all the flour has been absorbed by the yolks. But be sure to work quickly, otherwise the warmth of your hands will heat up the dough, which will turn brittle. Roll the dough into a ball and flatten it with your hands before wrapping it in plastic film. Leave in the refrigerator to set for at least 30 minutes, then remove the film and use a rolling pin to pat the dough and soften it without warming it. Spread it in a single layer of approximately half a centimetre and it’s ready to cut. Bake for 10 minutes at 190° C. Let them cool and sprinkle with confectioner’s sugar.









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