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  • Kate Courtney
  • Easter Bunny CookiesEaster cookie recipe
Easter Bunny Cookies

Esater Bunny Cookie Recipe from Feather Grey

Makes approximately 8-10 vanilla cookies

Recipe by Nila Holden

  • 75g salted butter, cold from the fridge
  • 275g plain flour
  • 1 tsp baking powder
  • 95g caster sugar
  • 1 small free range egg, beaten
  • 2 tbsp golden syrup
  • 1 tsp vanilla extract

Preheat your oven to 170c

Measure the baking powder, plain flour and caster sugar and add into a mixing bowl together. Chop the cold butter into small cubes and add these to the bowl. 

Using your fingers, rub the butter into the dry mixture until it resembles fine breadcrumbs.

In a separate bowl, crack the egg and beat.

Once beaten, add vanilla extract and golden syrup to the bowl.

Make a well in the bowl with the fine breadcrumbs and pour in the egg mixture you've just beaten.

Combine the ingredients to form a dough but be careful not overwork the dough, this will result in tough cookies!

Place the dough in a plastic food bag.  Seal and flatten the dough ball to form a disc shape. Chill in the freezer for 30 minutes.

Meanwhile, line two baking sheets with baking parchment.  

Remove the dough from your fridge and then on a lightly floured surface, roll out until about 4-5mm thick.

Using the bunny cookie cutter, cut out and then transfer to the lined baking sheet.

Re-roll the off cuts until all the mixture is used up.

Bake the cookies for 12 – 15 minutes until they are just cooked and before they start to turn golden brown. Remove the trays from the oven and leave to cool for a couple of minutes. Then transfer the cookies to a wire rack and allow to cool completely before decorating.

 

For the bunny shaped sugar-paste/fondant you will need the following:

 

  • sugarpaste/fondant in pastel pink, yellow, blue, green and white for the bunny tail
  • rolling pin
  • offset spatula
  • large bristled paintbrush
  • edible glue 

1. Take your coloured sugarpaste and roll it out onto your board into a shape large enough to fit your cookie cutter.

2. Next, take your bunny cookie cutter and cut out the bunnies from your fondant.

3. So that your fondant bunny hasn't stuck to the board, use your palette knife to lift each bunny off.

4. Once your cookies are baked, lightly spread a thin layer of edible glue using your paintbrush on each bunny.

5. Take your fondant bunny, ensure you line up the edges and then attach to the cookie.

6. For the white bunny tail, roll a small amount of sugarpaste into a ball and use the method above to attach it to each of your bunny cookies.

You may find your cookies will distort while baking. The fondant shape may be slightly bigger or smaller than the actual cookie.

If this does happen, on't worry, you can trim a small amount of the fondant off with a knife if the shape is too big, or you can spread the edges of the fondant shape gently so that it covers more of your cookie.

And there you have it, a lovely fondant covered bunny cookie.
You can also add pretty satin ribbon as extra decoration to you bunny.

 

 

  • Kate Courtney
  • Easter Bunny CookiesEaster cookie recipe

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