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Easter Biscuits

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120 g g Butter Butter
120 g g Sugar Sugar
1 pinches pinch Salt Salt
2 pieces piece Eggs Egg
300 g g Flour Flour
10 g g Cocoa Powder Cocoa Powder
1 tbsp tbsp Milk Milk
125 g g Icing Sugar Icing Sugar
5 tbsp tbsp Lemon Juice Lemon Juice
40 g g Dark Chocolates Dark Chocolate

Easter Biscuits

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12 min


1.Stir butter, sugar and salt until creamy. 2.Stir eggs well. Add flour and knead. 3.Remove one fourth of the dough and knead with cocoa powder, adding milk as needed. 4.Keep both doughs cool for 30 minutes.5.Roll light dough out to a little flour about 3 mm thin and cut out sheep (about 8 x 4 cm). 6.Roll out the dark dough between two frozen freezer bags and also cut out the sheep. 7.Place sheep on sheets of baking paper and bake in preheated oven at 180 ° C for approx. 12 minutes until the edges lightly brown. 8.Allow to cool on a wire rack.9.Sift icing sugar, mix with lemon juice to a thick syrup and brush the light sheep with a coat. 10.Chop the chocolate, melt over the hot water bath and place in a freezer bag. 11.Cut off a small corner and spray a coat on the dark sheep, "paint" bright sheep eyes. Use some frosting as eyes for the black sheep. Let dry.Tip: If you want to decorate the sheep as a gift, knead marzipan paste with green food color and squeeze this through a clean garlic press. Spread flocks of sheep in the marzipan grass.

Additional Requirements: Freezer Bag, Baking Paper