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Ingredients

  • 110g Salted butter
  • 3tbsp Golden syrup
  • 100g Dark muscovado sugar
  • ½tsp Bicarbonate of soda
  • 1tsp Ground ginger
  • 1tsp Ground cinnamon
  • 225g Plain flour
  • 50g Icing sugar
  • Bunny biscuit cutter (optional)

Method

  • STEP 1

    Heat the butter, syrup and sugar together in a small pan on the hob, stirring until melted. Set the pan aside to cool slightly. Preheat the oven to 190ºC/170ºC fan/gas 5.

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  • STEP 2

    Mix the bicarb, ginger, cinnamon and flour in a large bowl, make a well in the centre and pour in the butter-sugar mixture. Stir, using your hands to form a dough. Wrap the dough in clingfilm.

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  • STEP 3

    Chill the dough in the fridge for 30 mins before laying it between two big sheets of baking parchment. Roll out the dough with a rolling pin, turning it as you go, until it is as thick as a £1 coin.

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  • STEP 4

    Cut your shapes with a bunny biscuit cutter (or use a regular cutter and draw bunnies on with icing later). Place on a lined baking sheet, bake for 10–12 mins until light golden brown. Let cool.

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  • STEP 5

    Meanwhile, mix the icing sugar with 1–2 tbsp water to create a consistency that is thick and pipeable. Decorate your cooled bunny biscuits using a piping bag.

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Illustrations: Enya Todd

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