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    #RecipeSaviours: Rabbit Cookie Sandwiches

    • 2 min read
    How sweet are these little bunny bums?!

     

    For this Easter special, we’re going for something a little sweeter. Now, while it might not be packed full of superfoods, it does contain one ingredient lauded to be beneficial during pregnancy: dark chocolate!

    Including flavonoids (great for your immunity and cardiovascular system) and theobromine (muscle relaxant), dark chocolate is also a known source of serotonin, which is great for lifting your mood. So you can nosh on these gulit-free!

    Happy Easter!

    Serves: 16
    Time: 30 minutes prep, 15 minutes cooking (plus 45 minutes freezing time…)
    Good for: flavonoids, theobromine and serotonin 

    Ingredients

    For the cookie dough
    400g flour
    125g sugar
    200g butter, cold and diced
    1 egg
    Pinch of salt

    For the chocolate filling
    150g dark chocolate
    100g butter
    100g confectioners’ sugar

    For the decoration (tail)
    Pink cotton candy
    Honey, icing or melted chocolate to attach the “tail” to the cookie 

    Method

    • To prepare the cookies, mix all ingredients together in a medium mixing-bowl to form a ball.
    • Divide the dough in two or three and gather each portion into a slightly flattened ball.
    • Working with one ball of dough at a time, roll it out between two baking papers to a thickness of maximum 0.3 cm. Freeze for 30 minutes, or place in the refrigerator for a couple of hours.
    • Use a giant rabbit cookie cutter (or a paper template) to cut out cookies and transfer them on a prepared baking sheet. Freeze for another 15 minutes.
    • Preheat oven to 180ºC/350ºF and slip cookies into the oven to bake for 15 minutes, until just slightly browned at the edges. Transfer on a rack to cool completely and keep in a tin box in a dry place.
    • For the chocolate filling, melt the chocolate and butter in a medium saucepan over a low heat, stirring continuously.
    • Add sugar and stir until combined. Place chocolate cream (still hot, if it’s too cold, it will thicken too much) on a piping bag, cut the tip of the piping bag and pipe filling into one cookie. Place another cookie on top and press gently. Repeat with remaining cookies (you will probably have to wear cooking gloves to avoid burning your hands with hot chocolate filling). Allow to cool.
    • A couple of hours before serving, (candy floss tends to shrink over time), make small balls out of candy floss and attach them carefully to the rabbit cookies using some honey or melted chocolate.

    And that’s that! Enjoy!

    Recipe by Sandeea Cocina; image courtesy of larecetadelafelicidad.com