|Marzipan topped Easter bunny biscuit, as made by EJ|
|Striped marzipan-topped Easter biscuits|
To make approximately 20 Easter bunny and egg biscuits, you will need:
30g caster sugar
2tbs clear honey
1 large egg yolk
200g plain flour
To decorate the biscuits you will need:
A few drops of gel food colouring in your choice of colours
A little cornflour
A rolling pin
A floral textured rolling pin
An 8cm (length) egg-shaped cookie cutter
An 8cm (length) bunny-shaped cookie cutter
A food safe paintbrush
To make the biscuits:
Line and grease 2-3 baking trays.
Measure the caster sugar and honey into a bowl, add the butter and cream together until combined and smooth, add the egg yolk and stir in.
Sift in the flour and cinnamon, stir to combine. Gradually add a little of the milk to form into a soft dough.
Turn out onto a lightly floured surface and roll out until approximately 2-3mm thick. Cut out the bunny and egg shaped biscuits and arrange them on the prepared baking trays.
Avoid re-rolling the dough too many times. Chill the cut shapes for at least 20 minutes before baking to prevent them over-spreading while they bake. As the un-baked biscuits are chilling, pre-heat the oven to 190C (fan).
Bake on the middle shelf of the pre-heated oven for 10-12 minutes, until golden brown. Remove from the oven and leave to cool on a wire rack while you prepare the marzipan.
|Honey & cinnamon bunny & egg Easter biscuits|
|Bunny and egg cookie cutters, rolling pin and textured rolling pin|
Pull off chunks of marzipan and knead a few drops of food colouring into each to produce an even colour.
Dust your surface with a little cornflour. Take 1/3 of each marzipan ball and roll each into a sausage shape - line these up and squash them down a little with your rolling pin.
Firmly roll over the top of the marzipan with the textured rolling pin to emboss.
Repeat this process, colouring and rolling out more marzipan until all of the cookies are iced.
The same can be done with thinner stripes for a slightly different appearance:
|Colourful marzipan-topped Easter cookies, as made by EJ|
Leave the biscuits uncovered for approximately one hour to allow the marzipan to set, before packaging them up as Easter gifts - and enjoy!
If you're getting stuck into some Easter baking over the next week, it's worth entering Renshaw's Easter baking competition - you could win tickets to the Cake & Bake show in April- including the opportunity to hone your sugar crafting skills at one of the event's fantastic workshops.