Easter Lambs – The Sweet Kind
It’s almost Easter, so it’s time to locate my lamb recipe again… I have the same problem every year, so from know on, I’ll just look on my blog for the recipe
Baking easter lambs is a tradition I brought from Germany to the US. Every year for Easter, I use my mold to make a couple or three lambs – a little herd of sheep, white and sometimes black.
Here is the recipe:
125g (4 1/2 oz) shortening
125g (4 1/2 oz) sugar
1 pkg vanilla suger or 1 tsp vanilla extrace
1 pinch Salt
100g (3 1/2 oz) whole wheat pastry flour
Preheat the oven to 350F.
Cream the sugar with the shortening for at least five minutes. Add the vanilla, salt and one egg at a time. If you have smallish eggs, use three, otherwise two. When the eggs are incorporated, slowly add the flour. Cover the mold with backing spray and flour – especially the areas with small details like the ears. Fill the batter into the mold and tap it a few times to get any air bubbles out.
Bake for about 40 minutes – check with a skewer to see if it’s baked all the way through.