Easter bunny cookie pops
Spring flowers may not yet be with us but gambolling Easter bunnies soon can be with these pretty pastel Easter bunny cookie recipe. If you don't have this cookie cutter then see our guide on how to cut dough using a stencil.
Ingredients
Cookies
- 175g of butter , very soft
- 200g of caster sugar
- 2 large eggs
- 1 tsp vanilla extract
- 500g of plain flour, plus extra for dusting
- 1 tsp baking powder
- 1 tsp salt
For decoration
- 1kg white sugarpaste
- gel food colouring, pink, yellow and green
- 120g of apricot jam , mixed with 1.5 tbsp warm water, then warmed slightly
- sprinkles, hundred and thousands, plus larger sprinkles for the eyes
- mini marshmallows
- 200g of instant royal icing sugar, plus extra for rolling
Method
1
Preheat oven to 180°C/gas mark 4
2
Using a large electric mixer, cream the butter and sugar until pale then blend in the eggs and vanilla extract
3
Stir the baking powder and salt into the flour and gradually mix into the batter to form dough
4
Split the dough into two halves and chill for one hour wrapped in cling film
5
Sprinkling some flour on your surface, roll out a disc of the chilled dough to 5mm thickness. Cut into bunny shapes and place apart on the baking sheet
6
Bake for 10 minutes until lightly golden. After slightly cooled, transfer to a wire rack to cool completely
7
Knead around 200g of sugarpaste and a dab of gel food colouring until the colour is evenly distributed. Repeat to make more coloured batches of sugarpaste as desired. Wear gloves to avoid staining
8
Sprinkling a little icing sugar on your work surface, roll one of the sugarpaste balls to 3mm thickness and cut out more bunny shapes to cover the cookies
9
Using warmed apricot glaze pasted on the back, stick the sugarpaste bunny shapes onto the cookies
10
Add drops of water to the instant royal icing sugar until you have a damp paste
11
Pour the hundreds and thousands into a bowl. In a small dish, water down one tablespoon of royal icing to a watery syrup and spread on the sugarpaste surface of the cookies. Press them upside down in the hundreds of thousands
12
Dab the mini marshmallows with the thick royal icing to stick down as bunny’s fluffy tails. Squash them to get a better bunny tail shape. Use the end of a chopstick or skewer to mark a point as the bunny’s eye and press down a large blue sprinkle
13
When the cookies are dry, smear royal icing on top of the sticks and press onto the back of the cookies. Allow the icing to dry completely before standing the cookie pops up. You can stand them in cups, vases or a block of florist’s oasis covered in gift wrap
Go to Comments
Easter bunny cookie pops
