Seasonal Cooking: Hummus with Rhubarb Topping & Homemade Tortillas l Saisonale Küche: Hummus mit Rhabarber-Topping & selbstgemachten Tortillas

There is another seasonal ingredient that I really enjoy at this time of year, the humble rhubarb (Rhabarber).  As children, we harvested the very tangy stalks in my grandmother's garden, washed them and dipped them in sugar for a very unusual treat. 

Of course, there are countless recipes out there for this lovely vegetable (!) – savory as well as sweet and I have a number of them on my blog (see list at the end of this post) but for a different twist this year, I opted for a savory rhubarb topping for my hummus and I prepared some homemade whole wheat and spelt tortillas to serve alongside. If you prefer some crunchy chips with your hummus, cut the tortillas into triangles, place them on a lined baking sheet, drizzle with a little bit of olive oil, sprinkle with flaky salt and bake them in the oven for a few minutes until they have turned light golden brown and crispy.

Rhubarb: basically, ther are two kinds of rhubarb. There is the very pink forced rhubarb (sold from January until March, mostly in the UK but I have also seen it in being sold in the Netherlands and Belgium) and there is outdoor-grown rhubarb (available in late spring), the latter variety can be anything from greenish to bright red (which is what I used for my recipe). Sometimes the red outdoor variety is called "Erdbeer Rhababer" (literally translated "strawberry rhubarb") as an allusion to the reddish color as well as the somewhat sweet taste - while it's still wonderfully tangy, it is indeed a bit sweeter than the greenish variety.

You should always wash and trim the rhubarb stems before you use them. And make sure to discard the leaves as they are poisonous. If you use outdoor-grown rhubarb, make sure to remove any stringy outer layers and to cut it into equal-sized pieces to ensure even cooking.

Forced rhubarb is very fragile so poach or bake only briefly to prevent it from disintegrating into a mush. Outdoor-grown rhubarb has a sharper taste and more fibrous texture, so requires a slightly longer cooking. Both varieties of rhubarb are good in pies, tarts, fools, jellies and savory dishes.

Tortillas: the recipe calls for just 5 ingredients, namely flour, baking powder, a pinch of salt, olive oil and water. This time I used a mix of spelt flour and whole wheat flour but you can use all purpose flour instead. If using any whole grain flour variety, remember that you might need a bit more liquid/water to achieve the right consistency. These are very easy to make and can be pan fried in a few minutes – perfect scooping vessels for the hummus.

Hummus: everyone has their own favourite way of making it. Use garlic or don’t use it. Add a bit of cumin or just salt and pepper to the chickpeas, tahini and a mild olive oil. For today’s recipe you might want to skip the fresh lime or lemon juice, as the rhubarb already adds a pleasant acidity here – it is actually delicious to stir some of the rhubarb mixture into the hummus itself.

Hummus with Rhubarb Topping & Homemade Tortillas Hummus mit Rhabarber-Topping & selbstgemachten Tortillas

Ingredients

For the Tortillas

• 100g white spelt flour (Dinkelmehl Type 630)
• 100g whole wheat flour (Vollkornmehl) OR wholemeal spelt flour (Dinkel Vollkornmehl)
• ½ tsp baking powder (for all of my baking, sweet as well as savory, I like to use a high-quality organic baking powder called ‘Weinsteinbackpulver’)
• ½ tsp fine salt 
• 30ml olive oil (mild, suitable for cooking)
• about 100ml water, room temperature (depending on the variety of flour you use, you might need a bit less or more, particularly if you go with whole wheat/wholemeal)

For the Rhubarb

• 1 stalk red rhubarb (preferably the red variety)
• 4 slices fresh ginger (washed, no need to peel)
• olive oil (suitable for cooking)
• salt (to taste)

For the Hummus

• Use your favorite hummus recipe

For the Roasted Chickpeas

• chickpeas, washed, well drained and dried - othewise the chickpeas will steam and not turn crunchy (keep the aquafaba, that is the chickpea liquid, for another use such as vegan meringues)
• olive oil
• salt
• paprika (not the smoked variety) or go with pepper if you prefer

Preparation

1. For the Hummus: prepare your favorite hummus – my recipe calls for chickpeas, tahini, grated lime zest and just a bit of its juice, freshly ground black pepper, salt, a bit of chili, ½ clove of very finely squashed garlic (mashed with a bit of salt into a paste with the blade of my kitchen knife), cumin, mild olive oil and water. Cover and place in the fridge while making the Topping and the Tortillas. N.B.: Reserve a hand full of chickpeas for the topping.
2. Next prepare the Rhubarb Topping: cut the washed stalk into slices, on low heat, cook the slices in pan with olive oil, a few sliced of fresh ginger and a bit of salt just till soft. That will only take a few minutes. Transfer to a small bowl and set aside to cool. Once the topping has cooled, remember to remove the sliced ginger.
3. Then make the Tortillas: in a mixing bowl, whisk together the flours with the salt and baking powder. Then add the oil and water, mix well (best done by hand OR use your mixer with the dough hooks). Shape the dough into a ball, place it on your lightly-floured work surface, turn the mixing bowl upside down over the dough and let it rest for 15 minutes. Divide the rested dough into 8 equal parts. Roll out each part till flat and very thin (a bit like a strudel dough consistency). In a very lightly oiled nonstick or cast iron pan (just wipe the pan with a lightly oiled cloth), bake each Tortilla separately, turn and cook until done and browned in a few spots, about 2 minutes or more. 
4. While the Tortilla dough is resting make some Roasted Chickpeas to serve alongside: dump the well drained and dry (!) chickpeas on a parchment lined baking sheet, season with salt and paprika (use regular paprika, not the smoked variety as that would overpower the rhubarb) and bake for 15 minutes or more in your pre-heated oven at 180° C (356°F).
5. To serve: add the hummus to a pretty bowl, top with some of the cooled rhubarb topping. If you happen to have fresh pomegranate seeds, add a few to the rhubarb topping. Then a splash of high-quality olive oil, a bit of freshly ground black pepper and some flaky salt - done. Place the tortillas next to the hummus and serve the remaining rhubarb and the roasted chickpeas alongside.

“Rhubarb is a funny vegetable. So funny, it thinks it's a fruit.”

(The Guardian, January 6, 2007)

For more Rhubarb recipes:

• Red Rhubarb & Wild Strawberry Tart (Rote Rhabarbertarte mit Walderdbeeren) (HERE)
• Rhubarb Cordial and Rhubarb Almond Bundt (Rhabarber Sirup und Rhabarber-Mandel Kuchen) (HERE)
• Spring Rhubarb Tart (Frühlings-Rhabarbertarte) (HERE)
• Nigel Slater's Rhubarb Cinnamon Polenta Cake (HERE)
• Old Viennese Topfen Cake & Oven-Baked Rhubarb (Altwiener Topfentorte & Ofen-Gebackener Rhabarber) (HERE)
• Fresh Rhubarb Upside-Down Baby Cakes (HERE)
• Springtime Baking: Yogurt Rhubarb Bundt (Frühlingsgugelhupf mit Jogurt und Rhabarber) (HERE)

For more Hummus recipes:

• Hummus with Broad Bean & Garden Herb Topping (Hummus mit dicken Bohnen & Gartenkräutern) (HERE)
• Pottery Love, a handcrafted Bowl and Yotam Ottolenghi & Sami Tamimi's Basic Hummus (HERE)
• River Cottage Veg Everyday: Cannellini Bean Hummus (Cannellini-Bohnen Hummus) (HERE)
• Red Beet Hummus & Comfort Food (Rote Beete Hummus & Wohlfühlessen) (HERE)
• A Seasonal Delight: Wild Garlic Spring Hummus (Hummus mit Bärlauch) (HERE)

Flammekueche: Tarte Flambée with White Asparagus, Red Onions & Bacon l Flammkuchen mit weißem Spargel, roten Zwiebeln & Bacon

We have been enjoying white asparagus (weißer Spargel) for a few weeks now. In Germany, white asparagus is harvested from about mid-April to the end of June. Traditionally season’s end is June 24, St. John the Baptist Day – so it is high time for yet another white asparagus post.

It actually takes 3 years for an asparagus plant to produce its first tip. To produce white asparagus, soil is piled up into knee-high banks, white asparagus grows entirely surrounded by earth, which protects the slender stalks from sunlight exposure and keeps them from turning green. This also affects the subtle flavor of it. The popular vegetable grows best in sandy soil and is cultivated in almost all federal states as well as in neighboring countries such as the Netherlands, Belgium and Spain.

During asparagus season (Spargelzeit), the average German enjoys the tender stalks at least once a day. This adds up to a national total of over 70,000 tons of asparagus consumed per year. 

The vegetable’s popularity may in part be rooted in its long history as a so-called luxury vegetable. Going back as far as 2000 BCE, the prized vegetable was cultivated by the Ancient Egyptians, the Greeks and the Romans. Throughout the rule of King Louis XIV, it gained in popularity and was reserved to the tables of the courts. The first document that mentions the cultivation of this vegetable in the region around the city of Stuttgart, Germany dates to the 1686.

Flammekueche (Alsatian), Tarte Flambée (French) or Flammkuchen (German) is a speciality of the region of Alsace. Traditionally, it is composed of bread dough rolled out in the shape of a rectangle or oval, which is covered with fromage blanc or crème fraîche, thin-sliced onions and lardons (lardons are not normally smoked, they are made from pork that has been cured with salt). 

Tarte Flambée: the name translates to “pie baked in the flames” or “cake licked by the flames” but contrary to what the direct translation would suggest, tarte flambée is not flambéed but is cooked in a wood-fire oven.

Tarte Flambée is also known as a “plat du pauvre” (a dish of the poor), a dish that was created by farmers and that was traditionally made once a week on bread-baking day in a blazing wood oven. The farmers used it to test the heat of their ovens. At the peak of its temperature, the oven would also have the ideal conditions in which to bake a Tarte Flambée, for that purpose, the embers would be pushed aside to make room for the Tarte in the middle of the oven, and the intense heat would bake it in 1 or 2 minutes. The crust that forms the border of the Tarte Flambée would be nearly burned by the flames, the result looks not unlike a thin pizza. For those of us who like the taste of Tarte Flambée but do not own a wood oven, the recipe works equally well in a very hot oven and with less traditional toppings.

Tartes Flambées were originally a homemade dish which did not make its urban restaurant debut until the "pizza craze" of the 1960s. 

While we eat asparagus in many different ways, served with melted butter and new harvest boiled potatoes, with ham or with hollandaise sauce, this year, we are very partial to my Tarte Flambée with White Asparagus & Bacon (Flammkuchen mit weißem Spargel, roten Zwiebeln & Bacon). In addition to the herbed crème fraiche, I like to use thinly sliced red onion that I peel, mix with some olive oil and salt while preparing the remaining ingredients.

Then there is the asparagus: peel and cook in water seasoned with salt, sugar and some lemon juice. Then drain well and grill shortly in your grill pan (or on the BBQ), then roll out the dough, spread with the prepared crème fraiche, sprinkle with the onions, add your cooked asparagus, top off with some bacon slices and bake until the bacon sizzles.

In Alsace, Tarte Flambée is often eaten as a first course, cut into squares, and shared with a large group as part of a larger feast. But it’s also delicious as a simple supper, with green/seasonal salad on the side. 

Tarte Flambée with White Asparagus, red Onions & Bacon l Flammkuchen mit weißem Spargel, roten Zwiebeln & Bacon

Ingredients

For the dough

• 275g (2 cups) white spelt flour (around here ‘Dinkelmehl Type 630’) OR strong bread flour (around here 'Weizenmehl Type 550’) or use half/half
• 3 tbsp vegetable or olive oil, suitable for cooking
• 1 tsp fine salt
• 150ml (2/3 cup) water, room temperature water, divided

For the topping

• 1 red onion, peeled, halved and sliced thinly
• olive oil, mild, suitable, for cooking
• 200g (1/2 cup) crème fraiche OR sour cream with a high fat content (called Schmand around here - the regular variety has a 20% fat content)
• a few soft herbs such Italian parsley, chives, basil
• freshly ground black pepper and salt 
• white asparagus (about 250g), peeled, cooked, cooled, briefly grilled (on the BBQ OR in a grill pan)
• sliced bacon (about 100g)

Preparation

1. For the dough: place the flour, oil, and salt in a large bowl and stir to combine. Slowly stir in 125ml (1/2 cup) of the water. Continue adding a bit of water until the mixture forms a shaggy dough. (You might not need all the water.)
2. Turn the dough out onto a clean, floured work surface. Knead until all the flour is well incorporated, the dough loses its stickiness and becomes smooth and elastic, about 1 minute. Cover the dough loosely with plastic wrap or a clean kitchen towel while preparing the toppings.
3. Arrange a rack in the middle of the oven and heat to 275°C (500°F).
4. Line a baking sheet with parchment paper OR silpat mat.
5. In a small bowl, mix the onion slices with a bit of the olive oil and a pinch of salt. Set aside.
6. In another bowl, mix together the crème fraîche OR sour cream, salt, pepper, and stir to combine – season to taste and set aside.
7. Roll the dough out on a floured work surface into a rectangular OR an oval, then transfer the dough to the prepared baking sheet.
8. Spread the crème fraiche mixture evenly over the dough, leaving a 1.5cm (1/2in) border. 
9. Sprinkle with the onions, followed by the asparagus, then finally place the bacon strips on top.
10. Bake until the tart is well-browned, the bacon fat has started to render and sizzle, and the tart's edges have turned golden and crisp, about 20 minutes or less. 
11. Remove to a wooden cutting board, slice and serve immediately OR at room temperature.

For more Flammekueche/Tarte Flambée/Flammkuchen inspiration from my blog:

• Tarte Flambée with Purple Asparagus (Flammkuchen mit violettem Spargel) (HERE) 
• Tarte Flambée with White and Green Asparagus & Prosciutto (Flammkuchen mit weißem und grünen Spargel & Prosciutto) (HERE) 
• Tarte Flambée with Goat's Cheese & Zucchini (Flammkuchen mit Ziegenkäse & Zucchini) (HERE) 
• Tarte Flambée with Shallots & British Back Bacon (Flammkuchen mit Schalotten & Back Bacon) (HERE)
• Tarte Flambée Sucrée with Apples and Cinnamon Sugar (Süsser Flammkuchen mit Äpfeln & Zimt-Zucker) (HERE)

Dark Chocolate Sorbet from 'A Perfect Scoop' and Vanilla Cutout Cookies - Two Vegan Dessert Options

Recently, I was gifted a copy of 'The Perfect Scoop' by David Lebovitz – I had been wanting to buy that particular cookbook with recipes for ice creams, sorbets, gelatos, and many other delightful dessert treats for a long time. One of our daughters decided that this would make a formidable Easter gift and I was delighted to finally get started with making some creamy desserts with my ice cream machine that I received some time ago but had never gotten around to using.

The first recipe that I decided to make from the book was Chocolate Sorbet (you can find the recipe for the sorbet on page 126 of the book) – easy choice since a vegan dessert was called for that day. 

The recipe calls for just a few simple ingredients - water, sugar unsweetened Dutch-process cocoa powder (buy the best you can), salt, bittersweet chocolate (I chose a high quality vegan chocolate) and vanilla, that's all. The only other requirement is an ice cream machine. After cooling the chocolate mixture and leaving it to churn for a good 45 minutes in my ice cream machine, we had the most incredible tasting dark chocolate sorbet.

I decided that while the sorbet was churning in the ice cream machine, I could bake some vegan vanilla cookies to serve alongside. Good idea. The sorbet, with fresh raspberries and vanilla cookies are a fabulous combination – a rich and creamy, very chocolatey sorbet, tangy raspberries and buttery, crumbly cookies – what more could one look for in a springtime dessert.

For the vanilla cookie dough, you simply add white spelt flour (or plain/AP flour), superfine sugar, pure vanilla sugar and fine salt to a mixing bowl. Then you add in the vegan butter and rub it in with your fingers, simply form the dough into a ball, wrap and chill it, flatten it out on a flour dusted surface, cut out the cookies using your favorite cookies cutters and then bake until the cookies are light golden.

Vegan Vanilla Cutout Cookies

(a small batch recipe, which yielded just enough buttery cookies for one batch of sorbet - depending on the size of your cookie cutter, 16 butterflies or more)

Ingredients

• 150g white spelt flour (around here ‘Dinkelmehl Type 630’) OR use plain (AP) flour
• 50g superfine (caster) sugar ('feinster Zucker')
• 8g pure vanilla sugar ('Bourbon Vanille Zucker) OR use a high-quality vanilla extract
• ½ tsp fine salt 
• 100g vegan ‘butter’ (OR use margarine)
• grated zest of ½ organic orange OR 1 organic lemon 

Preparation

1. Sift the flour and add it to a mixing bowl. Then add the sugar, vanilla sugar, salt and mix together.
2. Then add the vegan butter and zest, rubbing it in with your fingers. It will be crumbly at first and then gradually come together, make sure to mix all ingredients well until you have a homogenous dough.
3. Wrap the dough well and place in the fridge for at least 30 minutes (OR longer).
4. Pre-heat your oven to 180° C (356°F) and line two baking sheets with backing parchment or silpat mats.
5. On a very lightly floured work surface, roll out your dough and using cookies cutters, cut out your favorite fun shapes.
6. Place the unbaked cookies on your parchment lined baking sheets and bake for 8 to 10 minutes (depending on size).
7. Remove from the oven and allow them to cool on the baking sheets (the cookies are crumbly and delicate while warm) for around 10 minutes before serving straight away (any leftover cookies will keep well for a day or two).

There are many more treats to be discovered in the book – to be featured in the coming months.

Crustless Quiche with Green Asparagus & Wild Garlic l Bodenlose Quiche mit grünem Spargel & Bärlauch

Although, by definition, a quiche must be in a crust, it is not really necessary, as can be seen from the below pictures and my easily manageable recipe. The wonderful thing about a regular quiche, as well as a crustless quiche, of course, is the fact that you can put just about any vegetable you like in it and it is always delicious. You can serve quiche for breakfast, lunch, dinner, or leftovers the next day, and whether you serve it warm, hot or at room temperature, making it a great option for a work or school lunch (these days, that probably means at-home school lunches and online meetings and conferences) or a picnic (these days, that probably means small and intimates ones).

My simplified version of a classic French quiche requires no pastry skills, thereby shortening the list of ingredients and reducing the preparation and cooking times considerably. 

In springtime, fragrant wild garlic, which is botanically classified as a wild as well as a medicinal herb, grows in forests throughout many European countries. It begins to show up in German markets in early to mid-March, and in my garden just around the same time. Wild garlic can be eaten raw as well as cooked and every year I try to make as many dishes with this delicious herb as I can, and I will prepare wild garlic Spätzle, pestos, butters, pancakes, focaccias and soups.

In Europe, wild garlic has many peculiar identities - 'bear's garlic' or 'devil's garlic' and 'stinking Jenny' are just some of themn - no surprise, since wild garlic gives off an incredibly pungent smell in the wild. Unlike common cultivated garlic, it's the leaves that are eaten rather than the bulbs. The taste is more delicate too, similar to the flavor of chives (Schnittlauch).

The German name 'Bärlauch' (lat. 'Allium ursinum') literally means 'bear leek' and my favourite name origin story involves sleepy bears coming out of hibernation and munching on the pungent leaves as they fully wake up.

Wild garlic is particularly delicious in a quiche and pairs beautifully with green asparagus and the savory egg and cream custard. But if you cannot get your hand on wild garlic, you can substitute young (baby) spinach instead.

Crustless Quiche with Green Asparagus & Wild Garlic l Bodenlose Quiche mit grünem Spargel & Bärlauch

(serves 8 to 10)

Ingredients

• 6 eggs (M), free-range or organic
• 250ml cooking cream (full as well as low fat will work here) OR go with milk
• salt and freshly ground black pepper
• ground chili flakes (optional) OR add freshly grated nutmeg
• a small bundle of freshly picked wild garlic leaves (Bärlauch) OR about 4 tbsp finely chopped fresh herbs, such as Italian parsley, basil, chives or tarragon OR substitute with young spinach leaves 
• 250g green asparagus, washed, ends trimmed, pre-cooked for 2 minutes, drained and cut into thirds
• seasonal salad, to serve

Preparation

1. Pre-heat the oven to 180°C (356°F) and prepare your baking dish - lightly grease a 24cm (9.5in) tart pan, quiche dish or pie plate and line with baking parchment - it’s easier if you crumble the parchment a bit before you line the baking pan).
2. In a medium-sized bowl, whisk together eggs until well beaten. Then whisk in the cream OR milk, and salt, pepper and some ground chili flakes (optional) – make sure that the egg mixture is seasoned well.
3. Add the chopped wild garlic/herbs/spinach.
4. Pour the egg mixture into your prepared dish, scatter over the asparagus and bake for 35 to 40 minutes, or just until set and golden.
5. Serve warm or cold, decorated with additional fresh wild garlic leaves or more herbs, sliced into wedges and with a crisp green salad of your choice.

You may add any other ingredient and swap the green asparagus for the white variety, or go with broccoli, cauliflower or Romanesco broccoli, cherry tomatoes or other seasonal veggies.

If you have any leftovers, they can be refrigerated in an airtight container.

Bruschetta with Turnip Greens & other Variations l Bruschetta mit Rübstiel & anderen Variationen

For the simplest of appetizers, I often make Bruschetta. However, while making Bruschetta is quick and easy to make and requires but a few ingredients, that does mean there aren't a few basic rules that will help you achieve Bruschetta bliss.

The Bread: for one, there is the bread. The goal here is to find a crunchy base for your soft toppings. Ciabatta, a well-known Italian flattish yeast bread with an open texture and a crisp, floury crust, is often used as the base for bruschetta – Ciabatta, btw means “slipper” in Italian and describes the appearance of this oval bread quite well. 

Since we live in a county with a wide variety of breads, I often find myself with a few slices of leftover flavorful sourdough bread, country bread or baguette and decide to use them as the base instead. If your baguette is long and narrow, cut it on the diagonal to give a larger surface area to hold all the toppings. But whichever bread you chose to use, be careful not to toast or grill your slices too much, just until golden brown and crispy.

The Garlic: the second step would be rubbing the warm toasted bread with a fresh garlic clove, in order to infuse each slice with a mild garlic flavor. If you decide to do so, peel a garlic clove, and rub if gently over the warm bread slice, the rough toasted exterior of the bread will work like a gentle grater. But be gentle - less is more here - or skip the garlic step all together.

The First topping: next up is the first topping, as I like to call it. Sometimes I make a base for the topping such as hummus – make it fresh or use leftover. Or go with guacamole. Or just make a seasonal veggie mash with peas, carrots, sweet potatoes, parsley root, parsnip or even carrots. You can also spread the toasted bread slices with green or black olive tapenade. Or just use a really good quality mild or bold olive oil. 

What I also like to prepare is a soft cheese topping. Instead of a veggie base, I like to use a soft local goat cheese. When I do not have that in my fridge, there will be cream cheese or even cottage cheese that also works well if you go the extra step and drain it, the bread will stay crispier though.

The second topping: here you can use just about every veg, grain, or even pulses that you like or have on hand. Go with a single vegetable or a combination of your favorites. Go with cooked or raw veggies. Stir together veggies and pulses and flavor them with olives, sundried tomatoes etc. 

One of my favorites that I like to combine with a soft goat cheese is wilted beet or Swiss chard tops. I also like to sauté baby spinach as a topping – but you always have to make sure to drain your greens very well before adding them as a topping.

For the third topping: I like to use herbs, herb blossoms or fennel fronds, carrot greens or radish tops or go with arugula (rocket). And, of course, a shaving of Parmesan, Pecorino or other hard cheese.

For a special treat I like to use spring turnip greens (Rübstiel). Turnip greens are the leafy green tops of turnips. The greens are edible and can be used just like lettuces and hearty leaves. 

To make Bruschetta with Turnip Greens, select only plants with bright green leaves, not wilted, then rinse the greens very well, dry, chop and cook like you would kale or collard greens. Because spring turnip greens have a mild peppery zing to them, they work well with shallots, garlic and a few chili flakes (peperoncini). Fall turnip greens have a more pronounced peppery note.

It is, however, rare to find turnip greens at the supermarket. But farmers’ markets will usually sell turnip greens, which are usually the freshest and best option. The leaves will start wilting quickly, so, if at all possible, try to use them the day you bought them.

Let your fridge, cupboard, the season, and, of course, your taste buds be your guide.

Bruschetta can be enjoyed as an appetizer or a light dinner, served alongside a salad or together with a soup – always depending on the season and the appetite, of course.

You can serve Bruschetta at room temperature, warm or even cold - summertime you could top your bruschetta for example with the ripest, seasonal tomatoes, fresh garden herbs, a drizzle of fruity olive oil and a sprinkling of your favorite salt.

Vanilla Sugar Bunny Cookies - Knipp-Osterhäschen

These adorable Vanilla Sugar Bunny Cookies will hop off the plate faster than you can bake them. And they happen to make a great Easter activity for kids or an extra special Easter gift for friends and family.

Why not celebrate the Easter holiday with a special Sunday lunch, lots of chocolate eggs, and seasonal  springtime baking. If possible, enjoy time with your family over the long weekend and nibble away on some of these cute bunny cookies.

Vanilla Sugar Bunny Cookies - Knipp-Osterhäschen
(Author: The Kitchen Lioness)

Ingredients for the Cookies

• 300g (2 1/2 cups) AP (plain) flour (Weizenmehl) OR use white spelt flour (Dinkelmehl)
• 1/2 tsp. fine sea salt
• 175g (1 1/2 sticks) unsalted butter, room temperature
• 200g (1 cup) fine baking (caster) sugar (feinster Zucker)
• 16g pure vanilla sugar (Bourbon Vanille Zucker)
• 1 egg (L), free range or organic
• grated zest of an organic lemon

For decoration (optional)

• eggwash (one egg yolk mixed with a bit of water)
• some mini chocolate buttons OR raisins for the eyes
• glacé cherries for the noses 
• pearl sugar* (Hagelzucker)

NOTE: *Pearl sugar is a type of specialty sugar that is often used in baking in Scandinavia and other countries in Northern Europe. Despite the name, this sugar is not completely round like pearls. It is compacted, which is why it does not melt easily during baking. Mixing pearl sugar into baked goods will give them extra sweetness and crunch. Sprinkling it over the top of a bread or pastry will do the same, and will also give your baked good a nice finishing look. If you live outside of Europe, you can find it at some specialty cooking stores, or at German or Scandinavian import stores, and, of course, you can also find it online. Please note that the Belgian pearl sugar variety used for baking the famous Liège waffles, is similar but more coarse-grained.

Preparation of the Cookies

1. Sift together the flour and salt. Set aside.
2. In the bowl of an electric mixer, beat the butter on high speed until creamy, about 2 minutes. 
3. Reduce the speed to medium, slowly add the sugar and the vanilla sugar and beat until light and fluffy, about 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.
4. Add the egg and lemon zest and beat for 1 minute, stopping the mixer once to scrape down the sides of the bowl.
5. Add half of the flour mixture. Beat on low speed until most of the flour has been absorbed, about 1 minute. Add the remaining flour and continue beating until all of the flour has been absorbed, 2 to 3 minutes.
6. Turn the dough out onto a work surface and divide into 2 equal balls. Shape each into a disk and wrap separately in plastic wrap. Refrigerate for at least 2 hours or up to 2 days.
7. When you are ready to bake the cookies, remove the dough from the refrigerator and let it rest at room temperaturte for 10 to 30 minutes. 
8. On a lightly floured surface, roll out the dough, one disk at a time.
9. Preheat your oven to 175° Celsius (350° Fahrenheit).
10. Line two baking sheets with baking parchment paper.
11. Cut out bunnies, using your favorite Easter bunny or easter themed cookie cutter. 
12. Using a small offset spatula, transfer the cookies to the prepared baking sheets, spacing the cookies about 2.5 cm (1 inch) apart.
13. Reroll the scraps and cut out more cookies.
14. Repeat with the second dough disk.
15. Brush the cookies with some eggwash, sprinkle with pearl sugar, and decorate with glacé cherry slices (nose) - if you prefer to use raisins for the eyes, place them on the cookies before baking.
16. Bake the cookies until golden brown around the edges, 8 to 10 minutes.
17. Transfer the baking sheets to wire racks and let cool for 5 minutes - while the cookies are still warm, place the mini chocolate buttons on the bunnies faces (eyes) - that way the heat will melt them slightly so that the eyes will adhere nicely to the finished cookies - then transfer the cookies to the racks and let cool completely.
18. Store the cookies in an airtight container at room temperature for up to 3 days.

These cute buttery vanilla sugar cookies are easy to make and take very little time. And they do make the perfect Easter treat for all.

I would like to take this opportunity and wish all of my friends, followers, readers, and their families a very Happy Easter! Frohe Ostern! Buona Pasqua! Bonnes Pâques! Vrolijk Pasen!