If there’s one thing my friends and family love about me (read: mock me mercilessly for) it’s my love of a good childhood craft project, and you can’t get much more delightfully childish than these utterly adorable Easter bunny biscuits. Cut from sweet, spicy gingerbread, topped with a generous layer of royal icing and studded with a selection of pick and mix favourites, they conjure up memories of smearing fondant over digestives and calling it cooking, and will make a fun, festive addition to any Easter table.
Credit where credit is due – these were adapted from this BBC gingerbread recipe.
Makes 25-30 biscuits depending on the size of your cutter.
350g plain flour
1 tsp bicarbonate of soda
3 tsp ground ginger
1 1/2 tsp ground cinnamon
100g butter (cut down from the original 125g to prevent spreading)
175g light brown sugar
1 medium egg
5 tbsp golden syrup
250g royal icing
70g chocolate buttons
100g chocolate chips
75g strawberry laces
(Yes, there will be plenty of sweets left over for you to eat)
Preheat the oven to 180 degrees celcius.
Sift the flour, bicarbonate of soda and spices together into a large mixing bowl.
Add the softened butter and rub into the flour until the mixture resembles breadcrumbs (like when you’re making crumble!)
Stir through the sugar, and then add the egg and golden syrup, mixing thoroughly until everything is combined.
Bring the mixture together with your hands (add a tsp or two of water if necessary) to form a smooth ball of dough.
Chill the dough in the fridge for at least 30 minutes.
Remove the dough from the fridge and roll it out. Using your cutter (which doesn’t have to be a bunny, of course – use your imagination!), stamp out your biscuit shapes until all of the dough has been used.
Place the biscuit shapes onto baking trays lined with parchment paper, and put these trays into the freezer for 5 minutes before popping them into the hot oven. You can do this in batches if necessary – I had three on rotation!
Bake your biscuits for 12-15 minutes until they become a light golden brown.
Leave them to cool on the parchment paper for at least 10 minutes before removing, and at least 30 minutes before icing.
Whilst the biscuits are cooling, gradually add small drops of water to the royal icing sugar until you reach a thick consistency – the icing should be able to hold its shape and not run off the edges.
Spread the icing across the surface of your cooled cookies, and then decorate them however you like!
Note: Don’t make the mistake of leaving these cookies out on the side – store them in an airtight container. Biscuits left out tend to go soft – they’ll still taste delicious, but they’re much more satisfying with a bit of crunch.
Have you got a favourite Easter recipe? Leave me a comment and share it – I’d love to give it a go.