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