Today I want to introduce you to my Saltarelli: Easy and Quick Bunny Cookies, the perfect solution for those looking for a genuine sweet treat without too many complicated steps.
If you love shortcrust pastry in its purest form and are looking for a fun idea for breakfast or a snack, you are in the right place!
Why will you love Saltarelli? Only 5 basic ingredients: the ones you already have in your pantry.
No complicated decorations: just the pure taste of crumbly shortcrust pastry.
Quick to prepare: perfect even for those with little time or who want to bake with children.
These small shortcrust cookies are not only beautiful to look at but have been designed specifically for dunking. Their texture remains compact and fragrant, making them ideal companions for a foamy cappuccino or a fragrant tea.
The trick to ensure your bunnies hold their shape without “sinking” during baking is all in the chilling step. Do not skip this step: it’s what transforms a simple shortcrust into true Saltarelli, defined and irresistible.
OTHER RECIPES TO TRY:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: for about 20-25 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Saltarelli: Easy and Quick Bunny Cookies
- 2.4 cups all-purpose flour
- 5.3 oz butter (cold and cubed)
- 0.8 cups powdered sugar
- 1 egg (+ 1 yolk)
- 1 tsp vanilla flavor (or grated zest of 1 lemon)
- 1 pinch salt
Tools
- Food Processor
- Cookie Cutter
- Cookie Cutter
Steps for Saltarelli: Easy and Quick Bunny Cookies
Are you ready to hop sweetness onto your table? Put on your apron and find out below how to make them in just a few minutes!
The Dough: In a large bowl (or in a mixer), work the flour with the cold butter until a sandy mixture is obtained. Add the powdered sugar, the whole egg, the yolk, the chosen flavor, and the pinch of salt.
Formation: Quickly knead with your hands or with the processor until you obtain a smooth and homogeneous dough. Do not overwork it to avoid warming the butter.
Rest (Essential): Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes. This will ensure the bunnies hold their shape in the oven.
Rolling Out: Take the dough and roll it out with a rolling pin on a floured surface, reaching a thickness of about 0.2 inches (5 mm).
Cutting: Use your rabbit-shaped cutter to cut out the cookies. Place them well-spaced on a baking sheet lined with parchment paper.
Baking: Bake in a preheated static oven at 356°F (180°C) for 10-12 minutes. The Saltarelli should remain light on the surface and just golden at the edges.
Cooling: Let them cool completely on a rack before serving or packaging.
Extra Tip:
For a quick rustic touch, you can sprinkle the Saltarelli with a bit of granulated sugar before baking: they will shine without any decoration needed!-
“And how do you prefer them? Plain like my Saltarelli or super decorated? Let me know in the comments!”
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