This Easter, I wanted to revisit a post I did 2 years ago and make these super cute gingerbread bunnies and eggs again. Like most kids, mine don’t have a choc-ometer and will eat it until they are rolling around on the floor moaning with sore tummies. These are a nice addition to Easter gift giving and a great activity to do with the kiddies when holiday boredom sets in.
125g butter, at room temperature
1/2 cup brown sugar
1/2 cup golden syrup
2.5 cups plain flour
2 teaspoons ground ginger
2 tsp ground cinnamon
1 teaspoon baking soda
3 egg whites, at room temperature
4 cups pure icing sugar
1/2 tsp cream of tartar
Pink and blue food colouring
Piping bag with small attachment
Preheat oven to 180C.
Place the butter and sugar in a bowl and beat with electric beaters until light and creamy. Add the golden syrup, flour, ginger, cinnamon and baking soda and mix to form a smooth dough.
Pop the dough in the refrigerator for 10 minutes or until the dough is firm. Roll out the dough between sheets of non-stick baking paper until an even thickness (approximately 4mm). Cut out shapes from the dough using Easter bunny and egg cutters.
Place the cookies on baking trays lined with non-stick baking paper. Bake for 8 – 10 minutes or until golden brown. Cool on trays.
To make royal icing, put all the ingredients in to a mixer and beat until thick, shiny and white, It should take about 8 – 10 minutes to get this consistency.
Divide the mixture into 2, adding a few drops of pink to one and a few drops of blue to the other.
Working with one colour at a time pipe an outline around each cookie and decorate as you wish.
I also made some little bags by zigzag stitching up some clear cellophane.