Honey Bunny Cookies
Honey Bunny Cookies are a delicious Easter treat!
This is a great recipe to include the little ones in, I usually invite them into the kitchen once the dough has cooled in the fridge and it's ready to be rolled and cut into bunny shapes!
I found this recipe on Taste. I just used honey instead of golden syrup and took out the egg because my kids like to eat the dough and it doesn't seem to make the cookies taste any different.
What you’ll need:
150g butter, cubed
1/2 cup honey
1/2 cup firmly packed brown sugar
1 teaspoon bicarbonate of soda
3 cups plain flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon baking powder
Bunny Cookie Cutter
Cooling wire rack
How to do it:
Preheat your oven to 180 degrees (160 degree fan-forced).
Line your baking tray with baking paper.
Pop butter, honey and sugar into a saucepan over heat on the stove and keep stirring until the sugar is dissolved. Bring to the boil and then remove from heat.
Add bicarbonate of soda and stir.
Add flour, ginger, cinnamon, nutmeg, cloves and baking powder into the mixing bowl.
Pour the butter, honey and sugar into the mixing bowl and stir to combine.
Turn onto a lightly floured surface and gently knead until smooth.
Divide dough into two portions. Shape each portion into a disc and cover with plastic wrap. Place in the fridge for 45 minutes. This is where I invite my little ones to join in - they love rolling the dough and using the bunny cookie cutter to make cute little bunnies!
Roll one portion between 2 sheets of baking paper until 5mm thick. Using bunny cookie cutters, cut shapes from dough, re-rolling scraps.
Place on the lined trays, 3cm apart to allow for spreading. Repeat with remaining gingerbread portion.
Once the baking tray is populated, pop it in the oven and cook for 8 minutes or until just firm to touch. Remove from oven and set aside on trays for 5 minutes to cool before transferring to a wire rack to cool completely. Repeat with remaining dough or freeze to bake again another day.
Contributed by Elizabeth Latham