Ingredients
- 300g flour
- 100g room-temperature butter
- 150g powdered sugar
- 1 egg
- 1 pinch vanilla powder
- 60g Bonne Maman Hazelnut and Cocoa Spread
Step 1:
Mix the flour and powdered sugar in a food processor. Add the softened butter, then the egg and finally the vanilla. Knead everything together.
Place the dough ball in cling film and chill for 1 hour.
Step 2:
Take the dough out of the fridge about ten minutes before working with it. Meanwhile, preheat the oven to 180°C (gas mark 6).
Flour the work surface, then roll out the dough with a rolling pin to a thickness of about 3 mm. Place the cookie cutter or cardboard template on the dough and cut out the shortbread.
Tip: To shape the eggs and rabbits, use a custom-shaped cookie cutter or draw a pattern on a sheet of cardboard, which will serve as a support once cut.
Step 3:
Carefully place them on a baking sheet lined with parchment paper. Bake for 10 min, then leave to cool for 20 min before spreading each base with Bonne Maman Hazelnut and Cocoa Spread.
Close each cookie before serving!
Recipie's product
Hazelnut and Cocoa Spread
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