Gingerbread Easter Bunnies

Ingredients:

For the Dough:
250ml clear honey
250g brown sugar
150g butter
100g ground almonds
400g plain flour
1 tsp ground cinnamon
1 tsp mixed spice (pumpkin pie spice)
4 tsp ground ginger
2 tsp finely-grated lemon zest
1 egg
1 tsp bicarbonate of soda

For the Decoration:
200g icing sugar
2 tbsp lemon juice
food colourings

Method:

Combine the honey, sugar and butter in a pan. Heat gently, stirring frequently, until the sugar has dissolved. Take off the heat, turn into a mixing bowl and set aside to cool slightly.

Mix in the ground almonds, flour, spices, lemon zest and egg then mix thoroughly either with your hands or a dough hook. Stir in the bicarbonate of soda and 2 tbsp water and continue kneading until the dough is shiny and comes away from the sides of the bowl (add a little more flour, if needed).

Cover the bowl then transfer to the refrigerator and chill for 30 minutes. During this time, pre-heat your oven to 180°C (Gas Mark 4) and line baking trays with greaseproof (waxed) paper.

Turn the dough out onto a lightly-floured work surface and roll out to a thickness of 5mm then cut out Easter bunny shapes with a biscuit (cookie) cutter or use a card template and a sharp knife.

Arrange the biscuits on the baking trays then transfer to the oven and bake for between 15 and 18 minutes, or until cooked through and nicely browned. At this point, remove from the oven and carefully take the biscuits from the baking trays, transferring to a wire rack to cool completely.

To decorate, mix the icing sugar with enough water and lemon juice to form a creamy coating icing. Divide the icing into portions and colour with the food colourings of your choice.

Spoon into an icing bad with a fairly fine nozzle then decorate the gingerbread bunnies. Set aside to dry completely before serving.

These make great Easter treats and gifts for children.

Find more Easter Recipes Here.