Annabel Karmel Easter Bunny Cookies
Taken from AnnabelKarmel.com:
The Easter break is a lovely opportunity to cook with your child. These are my favourite Ginger Cookies and they only take a few minutes to prepare. Children will love rolling out dough and cutting cookie shapes. If you heat your spoon in hot water before you measure the syrup it will slide off the spoon easily.
185g plain flour
1 ½ tsp ground ginger
½ tsp bicarbonate of soda
50 g butter (room temperature)
85g soft light brown sugar
1 egg yolk
2 tbsp golden syrup
Assorted Decorations eg Mini Smarties, M&M’s
Currants or raisins
Writing Icing or white and pink icing made with Royal Icing mixed with water
Pre-heat the oven to 180°C/350°F/Gas 4. Fan 160C. Line or grease two large baking sheets with non stick baking paper.
Sift the flour, ginger and bicarbonate of soda into a mixing bowl. Cut the butter into chunks and add to the bowl. Rub the butter into the flour using your fingers until the mixture looks like fine breadcrumbs.
Stir the sugar into the mixture, then add the egg yolk and golden syrup and mix everything together using a wooden spoon.
Sprinkle a clean work surface with flour and knead the dough until it is smooth. Cut the dough in half.
Sprinkle the work surface with a little more flour and roll out the dough starting at the centre of the dough and rolling evenly outwards. Repeat with the second ball of dough. Cut into shapes using cookie cutters Re-roll the trimmings until all the dough is used up.
Place on the lined or greased baking sheets and bake for 10 to 12 minutes. You can add currants for eyes before the cookies are baked if you like.
Allow to cool then transfer to a wire rack to cool completely.
Once cool, you can decorate.
Makes approx. 15 cookies – depends on cookie cutter size
Suitable for Freezing