Rabbit Cookies with Chocolate Ears

Total time: 1hr 45m
Preparation Time: 30m

For 19 pieces

Nutritional Information

Contains 191 Kcal, 3g Protein, 21g Carbohydrates, 11g Fat


  • Dough
  • 100 g apricot jam
  • 150 g butter
  • 50 g raw sugar
  • 1 eggs
  • 2 pinches salt
  • 300 g wholemeal flour
  • Filling
  • 80 g apricot jam
  • 0.5 organic lemons, nur abgeriebene Schale
  • Decoration
  • 0.5 bag dark cake icing (approx. 60 g), melted
  • Utensils
  • Für 19 Hasenspitzbuben. Mit einem Hasenausstecher.

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  • Dough

    Beat the butter, sugar, egg and salt in a bowl until the mixture becomes lighter in colour. Add the flour, mix to create a soft biscuit dough, do not knead, cover and refrigerate for approx. 1 hr.
  • Shaping

    On a surface lightly dusted with flour, roll out the dough in batches to approx. 4 mm thick. Cut out 38 rabbits (approx. 7 cm. long) using a rabbit cutter, place on two trays lined with baking paper.
  • Bake

    Bake for approx. 15 mins. in the centre of an oven preheated to 160°C (convection). Remove from the oven, allow to cool a little, then leave to cool completely on a rack.
  • Filling

    Combine the jam with the lemon zest, spread over half of the biscuits, place the remaining biscuits on top.
  • Decoration

    Dip the rabbits' ears in the cake icing, leave the biscuits to dry on a sheet of baking paper.
  • Tipp:

    Direkt nach dem Eintauchen in die Schokolade die Hasenohren mit Nonpareilles verzieren, trocknen lassen.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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