Mini Easter cookies

First prepare the cookie dough according to our recipe for decorated cookies with Royal icing, but use only a third of the quantity. To do this, cream 83 g of softened butter with 50 g of icing sugar and the grated zest of a third of a lemon. Add about 20 g of beaten egg and 1 pinch of salt and keep mixing briefly.

Finally, add 150 g of flour and mix it in for just a few seconds. Then continue by hand and shape the dough into a ball: the less you knead, the flatter the cookies will stay during baking.

Roll out the dough with a large rolling pin and 3 mm thickness strips, so it is the same thickness everywhere. Then place it in the freezer for 10 minutes.

Cut out the cookies with the cookie cutters. We chose the bunny and the egg from the Easter Cookie cutter set. Place them on a perforated baking tray lined with a perforated baking mat so that they bake evenly.

Before baking, place the cookies in the freezer for another 10 minutes. This way they keep their shape in the oven.

Preheat the oven to 135 °C fan. Bake the chilled cookies for 25 minutes in the middle of the oven. Then let them cool down completely to room temperature before you start decorating.

For this recipe we're going for delicate pastel shades! Melt natural white Deco melts in a bowl with one of the colours (yellow, pink or green). We used a ratio of 3:1, so three parts white to one part colour: this creates soft pastel tones.

Melt the mixture in the microwave at 600 watts for 1 minute. Stir well and repeat until the Deco melts have completely melted.

Dip the top half of your cookies into the mixture and shake off gently so the surface becomes nice and smooth.

Before the icing sets, sprinkle the egg cookies with pastel nonpareils and place a white sugar pearl on each bunny as a tail. Let everything dry well, and your Easter cookies in spring colours are ready!

Packed in a pretty Cookie tin, the mini Easter cookies make the perfect Easter gift. They keep for two weeks at room temperature.