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Gingerbread Bunnies & Eggs
SERVES: many PREP: 10min COOK: 20minPRINT CONVERSIONS

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.

Happy Easter.

 

You'll Need

Gingerbread

  • 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
Royal icing
  • 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
Method

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.

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