Gingerbread Easter bunnies

- Easy
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.
- 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.
- 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.
- 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.
- 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.