Prepare shortcrust pastry according to basic recipe and let rest.
In the meantime, wrap the wooden skewers tightly with aluminum foil, leaving only about 3 cm free at the top. Line two baking sheets with baking paper.
Preheat oven to 170 °C (top and bottom heat).
Roll out shortcrust pastry thinly on floured work surface and cut out 24 small circles. Using a knife (or a diamond-shaped cookie cutter), cut out 24 small bunny ears. Place half of the dough circles on the prepared baking sheets (6 dough circles per baking sheet.)
Place one of the prepared wooden skewers on each of the dough circles (with the end left free), press lightly, cover with a small piece of the remaining dough and use it to “stick” to the dough circle.
Place a small blob of jam (about 1/2 tsp) in the center of each dough circle, leaving a thin border. Place bunny ears on top edge and cover all with a second dough circle. Press edges firmly all around with a fork.
Place the baking sheets one at a time in the hot oven and bake (on sight!) for about 10-15 minutes. Once the bunnies are lightly browned, remove and let cool completely.
In the meantime, mix powdered sugar and water to make a thick paste.
Once the Easter bunnies have cooled, use a toothpick to place three small dabs of sugar paste on each: Glue 2 chocolate pearls on each as eyes and a pink chocolate lentil as a snout.
Let dry and serve.
Preparation Tip:
The minipies can also be prepared from puff pastry and filled with any other type of jam.
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