Page 18 - Dainfern Precinct Living 2 2021

EASTER RECIPES
EASTER BUNNY

BISCUITS

If you’re worried about
chocolate overload at Easter,
these cute little bunny biscuits
are just what you need.

Preparation: 1 hour

Makes about 30 biscuits, depending on
the size of the cookie cutter you use.
Ingredients

For the biscuit dough:
• 200g softened butter
• 150g caster sugar
• 2 large free range egg yolks
• 400g plain flour
• 1 level teaspoon mixed spice
• 1 level teaspoon ground cinnamon
• 2 - 4 tablespoons of milk

For the icing:
• 1 ½ cups pure icing sugar, sifted
• 1 egg white
• ½ teaspoon lemon juice
• Food colouring if desired

Method
• Preheat the oven to 180°C. Lightly grease two baking trays and line
with baking paper.
• Measure the butter and sugar into a bowl and beat together until
light and fluffy. Beat in the egg yolks. Sieve in the flour and spices
and add enough milk to give a fairly soft dough. Using your hands,
knead the ingredients together on a lightly floured work surface until
they form the dough.
• Roll out to a thickness of 5mm. Cut out the bunnies using bunny-
shaped cutters.
• Place the bunnies on the prepared baking trays and bake in the
preheated oven for 10 - 15 minutes. Remove from the oven and,
using an egg-lifter, lift the biscuits on to a wire rack to cool.
• To make the icing, whisk the egg white and lemon juice together in a
bowl. Gradually add icing sugar, whisking constantly. You are aiming
for a mixture that looks like thick whipped cream with soft peaks.
This is the best consistency for piping.
• If using food colouring, divide the icing into separate bowls and mix
in food colouring of your choice until you achieve the correct shade.
• Spoon a little icing into a piping bag and pipe your decorations
on the biscuits. If you want to fill in an area with icing, you should
outline with the piping bag first, allow to dry for a few minutes and
then flood the biscuit with softer icing. To do this, add a little extra
water, a few drops at a time, but make sure it is not so runny that it
doesn’t keep its shape.
• When filling in shapes, start from the outside and work towards the
middle, being careful not to put too much icing on the biscuits. If air
bubbles appear, prick them with a pin. Let the cookies dry overnight
and then add any other decorations, such as sprinkles, the next day.

16
DPL