Easter Hare Cookies
ready in 1 hr 40 min.
Mix together the two types of flour, the sugar, vanilla sugar, a pinch of salt, the lemon zest and the hazelnuts and form into a mound on the work surface. Make a well in the centre and break the eggs into the well. Dot the butter around the mound and chop all the ingredients together (for best results use a dough scraper). Quickly knead to a smooth dough. If necessary, alter the quantity of flour a little or knead in 1-2 tbsp cold water. Wrap in cling film and rest in the refrigerator for around 30 minutes.
Heat the oven to 190°C (170°C in a fan oven), 375°F, gas 5 and line a baking tray with grease-proof paper.
Roll out the dough in batches to a thickness of 2-3 mm. Cut out hare shapes and place on the tray. Bake for around 10 minutes until golden brown and transfer to a wire rack to cool.