Easter Egg Chocolate Cookies










500 g Flour
200 g Sugar
2 Eggs
1 Packet of Baking Powder 
250 g Butter 
Juice and Zest of 1/2 lemon
Powdered Sugar for Decorating
Chocolate Spread




Preheat the oven to 200 °C. Stir eggs with sugar until creamy. Sift baking powder together with flour and then add it to the sugar and eggs mixture. Gradually stir in butter. Finally, add lemon zest and slowly add lemon juice. Knead everything well until the dough is no longer sticky.


Form the dough into a ball and let it rest in the fridge for at least 30 minutes. Then roll out the dough to a thickness of about 3 mm and cut out half of the cookies with an egg-shaped cookie cutter. Cut out the second half of the biscuits with an egg-shaped cookie cutter that has a motif in the centre (for example a rabbit). 


Spread the bottom halves (without any motif in the centre) of each cookie with chocolate spread.  Place the tops of the cookies (with some motif in the centre) on each bottom.



3.04.2020 |

Back to blog