Friday, 29 March 2013

Easter Bunny Biscuits.

Hello....I hope you're having a nice bank hols. Are you getting an extra day off? I hope so. In fact I wish bank holidays did actually mean the whole country shut down like, I imagine, they did in the old days (you know apart from the hospitals and things). Then everyone would just plain have to get together with fun people and do fun things. 

Instead, things are moooore busy because it's start of tourist season and people want to go out and eat cake and park their car and buy the cream that they forgot went they went to the supermarket....and people have to serve the cake and check the parking tickets and stack the cream.

I suppose I should shhh really though, because I did need to buy light bulbs and food today and did. 

So anyhoo, I hope you've got something fun planned, whether you're working or not. I'm waiting on the arrival of some Somerset lovelies who I am going to ply with these biscuits in thanks for the fact that they are going to whisk me away to the homeland on Monday, after a worky weekend, the best of both worlds I guess...With Love and Cake.

Easter Bunny Biscuits.
adapted from a recipe by

A few notes:

  • You could, of course make these any shape and therefore anytime of year. They're not, in fact, strictly Easter biscuits as many Somerset people know them, which contain this weird essential oil called Cassia.
Makes 20-25
You will need

2 x baking sheets, lined (or bake in batches)
cookie cutters, these were made with a 7.5cm bunny and duck

125g butter, at room temperature
75g caster sugar, plus extra for sprinkling
1 egg, separated
200g plain flour
1/4 tsp cinnamon
1/4 tsp ground ginger
zest 1 lemon
zest 1 orange
75g currants
2 tbsp milk

  • Preheat your oven to 200°c.
  • In a nice big mixing bowl, beat together the butter and 75g caster sugar until light and fluffy (I used an electric hand whisk).
  • Beat in the yolk of the egg.
  • Gently fold in the flour, spices, citrus zest and currants until everything is fairly well combined.
  • Add 1 tablespoon of milk and bring everything together to form a dough...adding the extra tablespoon of milk if you need.
  • Roll out the dough to about half a centimetre thickness on a clean, floured surface and cut out your shapes.
  • Arrange the shapes on your prepared baking sheets; don't worry about giving them loads of space, they don't spread out much, and bake for 10 minutes.
  • Whisk up the saved egg white a bit and brush over each biscuit, followed by a sprinkling of caster sugar.
  • Return to the oven for another 5 minutes, when your biscuits should be just about golden all oven.
  • Transfer to a wire rack to cool.
  • Happy Easter.

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