Gingerbread Easter bunnies

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

Easy

Learn how to make gingerbread bunnies for Easter - the perfect springtime bake

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Published: March 23rd, 2021 at 12:10 pm

Ingredients

Salted butter 110g
Golden syrup 3 tbsp
Dark muscovado sugar 100g
Bicarbonate of soda ½ tsp
Ground ginger 1 tsp
Ground cinnamon 1 tsp
Plain flour 225g
Icing sugar 50g
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.