Recipe

Gingerbread bunnies

Dec 30, 2012 1:00pm
  • 40 mins preparation
  • 20 mins cooking
  • Makes 20 Item
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Ingredients

Gingerbread bunnies
  • 125 gram unsalted butter, at room temperature
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup honey
  • 2 egg yolks, at room temperature
  • 2 1/2 cup plain flour
  • 1 tablespoon ground ginger
  • 1 teaspoon mixed spice
  • 1 egg white, at room temperature, lightly whisked
  • 2 cup icing sugar

Method

Gingerbread bunnies
  • 1
    Preheat oven to 180°C/160°C fan-forced. Grease and line 2 large baking trays with baking paper.
  • 2
    Using an electric mixer, beat butter, brown sugar and honey in a bowl until pale and creamy. Add egg yolks; beat until combined. Add flour, ginger and mixed spice; stir until just combined. Knead dough until smooth. Divide dough into 2 portions. Place 1 portion between sheets of baking paper; roll to 5mm thick. Using a 10cm bunny cutter, cut out shapes, then place on prepared trays.] Bake each tray for 10 minutes or until lightly golden. Repeat using remaining dough and any off-cuts. Cool on wire racks.
  • 3
    ICING: Place egg white in a bowl. Gradually add sifted icing sugar, stirring constantly until a smooth paste forms. Place in a piping bag fitted with a 5mm plain nozzle. Pipe onto bunnies. Stand for 30 minutes or until icing has set. Serve.

Notes

Makes 20 Make ahead: Cook up to a week ahead. Store in an airtight container at room temperature. Tint the icing mixture with your favourite food colouring.

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