Cutie Bunny Biscuits
We share our go-to dough recipe: super easy to make with kids, and holds its
shape brilliantly when baked! Perfect to use all your cookie cutters on.
Makes: about 20 biscuits.
Easily can be doubled if hosting a large party!
. . .
For the dough:
125g Butter, softened
2 cups caster sugar
1 tsp vanilla essense
2 cups Plain Flour
1/2 tsp Baking Powder
A pinch of salt
2 1/2 Cups Icing sugar, sifted
2 egg whites
. . .
Easter cookie cutters
(usually they are available this time of year
at your closest craft store)
(but we just use sandwich bags with
the teeniest of holes cut in the corner!)
. . .
1. Preheat Oven to 180*C, and prepare a couple
of trays with baking paper.
2. Beat your butter and sugar together in the bowl of an
electric mixer until pale and creamy.
3. Add the egg and beat in well.
(If you are doubling the dough, add and beat in
eggs one at a time)
4. In another bowl, mix the flour, bicarb and salt together.
Add this in halves to the egg mixture, beat on low until just combined.
5. Gather the mixture into a ball, and cling wrap to set in the fridge so it can
cool down. (Cold dough means the shapes hold better in the oven!)
Leave for an hour or so.
(overnight is also okay if you want to prep ahead!)
6. Lightly oil or flour a work space, and roll out your dough
to about 5mm thick. You're ready to cut your shapes!
You can reform leftover bits into a ball and roll out again
7. Transfer to baking tray and bake for 10-12 minutes or until golden.
Once baked, cool completely.
8. When you're ready to decorate, make your royal icing by mixing all
ingredients together in a bowl with an electric mixer.
Add teaspoons of water if the consistency needs some help.
(We like to mix till its a bit meringue-y!)
9. Spoon your icing mixture into a piping bag with a tiny nozzle
(or our hack: a sandwich bag! Make sure you cut the
corner eggstreeemly small to pipe with)
And decorate away!
. . .
Ollie Tip #1
Separate icing into cups and add food colouring.
(for lovely Easter pastel colours, use a chopstick or skewer to dip into
bottle and tap it over your icing so tiny droplets are added. Mix in and
keep going, little bit by little bit, till you have the right colour!)
Ollie Tip #2
We used black sesame seeds for the bunny's nose and eyes.
Such a cute shape, and a great source of black colour!
You could use little bits of licorice instead, or paint
on eyes - as described in tip #4!
Ollie Tip #3
If icing over large areas, pipe the outline first and then fill.
This makes the shapes stay nice and clear!
Ollie Tip #4
We added soft blush for the bunny's cheeks and ears by mixing some food dye
with water - and with a small painting brush, carefully painting on some ears.
(Wait till the icing is dry for an hour to do this!)
We hope you and your little ones have fun with these adorable cookies.
Whether for a gathering or stay-at-home baking fun.
. . .