Easter bunny cookies | Pastry Recipes

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  • A truly traditional Easter cookie with currants and spices, and a crunchy sugar filling.

    These Easter Bunny Cookies are so easy to make. The recipe only has four steps and you can take them out of the oven and chill them in 30 minutes. You should get about a dozen bunny-shaped cookies from this dough. You also don’t have to use everything at once. Wrap it in cling film and refrigerate or freeze it, uncooked, and use it the next time you crave some fresh homemade snacks with your afternoon cuppa. Swap the currants for raisins or raisins if that’s what you have, or use a mix.

    Ingredients

    • For this Easter recipe, you will need:

    • 100 g (3½ oz) butter

    • 75 g (2¾ oz) powdered sugar plus more for dusting

    • 1 large egg

    • 225 g (8 oz) plain flour

    • ½ teaspoon mixed ground spices

    • ½ teaspoon ground cinnamon

    • 50g (1¾ oz) gooseberries – 12 gooseberries for the eyes

    • 2 tablespoons of milk

    • Decorate:

    • pretty ribbon

    Method

    • Preheat the oven to 200°C/400°F/gas 6. Grease two baking sheets. Cream the butter and sugar together with an electric whisk. Add the egg and whisk again.

    • Add the flour, spices and currants and gently fold in. Knead lightly, then lower to 5 mm (¼ inch) thick. Using a bunny cookie cutter or other shape, press out about 12 cookies, bringing dough back as needed.

    • Arrange the cookies on a baking sheet and brush with milk. Make eyes with the extra currants and sprinkle with the remaining sugar. Bake for 12 to 15 minutes or until golden brown.

    • Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Tie ribbons around the bunnies’ necks.

    Tip for making these Easter bunny cookies

    To ensure your cookies have the best crumbly texture, process the dough gently once you’ve added the flour. Don’t mix vigorously – just use a palette knife to incorporate the flour. And don’t knead the dough too much – it only needs a gentle touch.

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