Easter Biscuits
Get your bunny ears on and hop into the kitchen for these fun and festive Easter cookies.
Prep: 20 min | Cook: 12 min | Makes: 16
Easter Biscuits
Wet:
180g butter, softened
⅓ cup maple syrup
Dry:
½ tsp nutmeg
½ tsp ground cinnamon
½ tsp ground ginger
1 tsp baking powder
1½ cups plain flour
Equipment:
cookie cutters + rolling pin
01 Heat oven to 175°C.
02 Place butter in a large bowl and beat with electric beaters until smooth and creamy. Add maple syrup and beat until combined.
03 Add dry ingredients and continue to beat until mixed in. Bring dough together with hands and shape into a ball.
04 Wrap ball with plastic wrap and refrigerate for at least 30 minutes.
05 Remove dough from plastic and place between 2 sheets of baking paper. Roll out dough to 5mm thick. Remove top baking sheet and press cookie cutters into dough.
06 Place cut outs onto a lined baking tray. Bake for 12 minutes.
Easter Bunny Biscuits
16 Sparkle + Spice Easter bunny cookies (recipe above)
16 freckles
1 tbsp coconut oil, melted
utensils: Easter bunny cookie cutter, rolling pin
01 Line Easter bunny cookies on a cooling rack.
02 Using a teaspoon, tip 1-2 drops of coconut oil onto the bottom of each bunny cookie. Place a freckle on top of the oil and set aside to dry.
03 Store in the pantry in an air tight container for up to 1 week.
Easter Egg Biscuits
16 Sparkle + Spice Easter egg cookies (recipe above)
cornflour, to dust
Queen Ready To Roll Icing 'Rainbow' 5pk
utensils: Easter egg cookie cutter, rolling pin, cookie stamp + small pastry brush
01 Choose an icing colour to work with. Knead the icing on a work surface dusted with corn flour, until smooth and pliable.
02 Using a rolling pin, roll out icing to approximately 5mm thick. Lift and turn to prevent sticking.
03 Press cookie stamp onto icing, then press egg cutter onto icing overlapping the pattern.
04 Lift egg shaped icing off bench. Using a pastry brush, lightly brush the back of the icing with a little water. Place icing onto the top of the cookies and press to stick.
05 Repeat steps 1-4 with other icing colours, until all cookies are iced.
06 Store in the pantry in an air tight container for up to 1 week.
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