Shortbread Tales: WICKLE BUNNY BUNS

You know you have to go make these right now. There is nothing cuter than baby bunnies. Nothing.

Except maybe Nutella-stuffed baby bunnies.

You can use up your extra sprinkles and create…

…horror bunnies.

What do you expect from a recipe I pulled from DeviantArt?

But don’t worry, they’re not really awful. Their sunken skeleton eyes belie their amicable hearts.

Want more shortbread tales (pun intended)? Check out this last year’s digital flip book.

Your fast friend,

L

Wickle Bunny Buns (Cookies)

Adapted from DeviantART

Makes about 24 little bunnies.
150 grams flour
a pinch of sea salt
60 grams cold, cubed  butter
33 grams melted butter
1 egg yolk, beaten
2 teaspoons cold water
1 teaspoon milk
2 tablespoons white sugar
1/4 teaspoon pure vanilla extract

heavy cream, for glazing

Cadbury Mini Eggs and Nutella, for stuffing

Pulse together the flour, sugar and salt in a food processor. Chuck in the cold butter and the melted (slightly cooled) butter into the flour and pulse until it looks like fine bread crumbs.
In a small bowl, beat together egg yolks, cold water, milk and vanilla extract. Add it into the butter-flour mixture. Pulse until the crumbs just come together. Wrap the dough ball in plastic wrap and chill in the fridge for 10 minutes.
Scoop balls of dough using a 1 tablespoon measurement. Quickly roll into balls and chill in the fridge for ten minutes.
Once chilled, flatten each dough ball with your hand and fill with a Mini Egg or frozen Nutella chip (see note below). Wrap the dough around the filling, rolling each ball into an egg shape.

To make the bunnies, snip two ears into the top of the dough ball. Use chopsticks or another utensil to shape the ears, and make eyes. If you want, you can poke sprinkles into the eye holes. Chill for another 10 minutes, then glaze the bunny ears with heavy cream. Bake at 350 degrees for about 24 minutes. The bunnies should be lightly golden. Let cool on a rack, and store in an air-tight container at room temperature.

Note: To stuff the cookies with Nutella, stick a 1/4 cup of Nutella in a little bowl in the freezer while you make the cookie dough. When you are ready to stuff the cookies, remove the Nutella from the freezer and scoop 1/2 teaspoon measurements before it gets melty.

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