Thanks to Two Little Fleas and Ruth Clemens at The Pink Whisk, a competition for food bloggers is being held in which we have to make an Easter inspired bake, and I couldn’t resist having a go at http://www.twolittlefleas.co.uk
With both simple and complex recipes on hand I felt some simple decorated shortbread Easter bunnies would go down a storm. Although you don’t have to enter a competition to make these, you can of course get the kids in the kitchen to decorate these with you.
A tip with the glace icing is to gradually add the lemon juice to the icing sugar so that the icing is the perfect piping consistency. Prepare the piping bag with the small nozzle before you make the icing and when you add the icing to the bag, twist the bag above the nozzle to prevent leakage.
If you don’t have an Easter bunny cookie cutter, you can source them very cheaply from good kitchen shops or online.
180g plain flour
45g soft light brown sugar
75g icing sugar
1-2 tbsp freshly squeezed lemon juice – you may not need it all
2-3 glace cherries, finely chopped into cubes
- Preheat the oven to 190°C.
- Sieve the flour and sugar into a large bowl and add the Stork. Beat it together using an electric whisk until it comes together into a dough.
- Sprinkle the work surface and a rolling pin with flour and roll out the dough to 5mm, ensuring that you turn the dough regularly so it doesn’t stick.
- Cut out 6 biscuits using the rabbit cutter and reroll any leftover dough and repeat.
- Bake for 8 minutes, checking after 6 minutes for browning on the top and bottom of the biscuits. Allow them to cool on a wire rack.
- For the icing, pour the icing sugar into a bowl and gradually add some lemon juice, mixing with a teaspoon until the icing becomes thick yet has a workable texture.
- Place the icing into a piping bag, following the tips above. Ice an outline of the biscuit and allow to set before piping on finer details like eyes, ears, feet etc. Pipe a small dot of icing onto a cube of glace cherry to act as details if you want. Allow to set before serving.