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Apricot and Raspberry rabbit Cookie Recipe – So Chic x Bonne Maman

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Apricot and Raspberry rabbit Cookie Recipe – So Chic x Bonne Maman

  • - Gastronomy
  • - Dessert
Preparation time (in minutes):
30
Cooking time (in minutes):
20

Ingredients:

  • 350g Cake flour
  • 200g Butter
  • 50g Eggs
  • 2g Sea Salt
  • 133g Icing Sugar
  • Appropriate amount of Bonne Maman Raspberry and Apricot Preserves
  • Rabbit-shaped molds

Instructions:

  • STEP 1 – RABBIT COOKIES
    Mix butter, icing sugar, sea salt and cake flour in a bowl.
    Add the eggs to the dough and mix well, then let it chill for about 30 minutes.
    Roll out to about 0.2mm and freeze to set.
    Cut the dough with rabbit-shaped molds.
    Preheat the oven to 180 degrees and bake for about 20 minutes.
  • STEP 2 – ASSEMBLY
    Once the rabbits are baked, let them cool down.
    Stack two biscuits on top of each other.
    Add the Bonne Maman Jams in between.

Bonne Maman apricot preserve

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