Easter Bunnies

These bunny shaped gingerbread men can be used for any situation where children are involved. It doesn’t even have to be Easter, A birthday party, Christmas party or any children’s get together will all welcome these cheerful little guests.

Draw your bunnies and trace around the bunny shapes onto light cardboard. You will need a small can of evaporated milk and variety of food colourings to make the bunnies. You’ll also need a variety of coloured sweets and chocolate bits to decorate the bunnies, and some fine paint brushes to coat them. Undecorated bunnies can be stored in an airtight container for several weeks.

Bunny biscuits

125g butter
1 teaspoon vanilla essence
1 cup caster sugar
1 egg
2 teaspoons milk
1 1/2 cups self-raising flour
1 cup plain flour
any flavouring you desire – ginger, cinnamon etc.

Cream butter, essence and sugar in small bowwith electric mixer, beat until light and fluffy, beat in egg and milk. Stir in sifted flours in 3 lots, knead dough on floured surface until dough is firm enough to handle, cover, refrigerate for 30 minutes.

Roll out dough on well-floured surface to 5mm thickness, cut out shapes, place shapes onto slightly greased oven trays, about 2cm apart. Bake in moderate oven for about 15 minutes; leave on trays to cool.

Place chocolate bits in place for eyes while biscuits are still warm.

To decorate bunnies: Pour about a tablespoon of evaporated milk onto a saucer, add colouring drop by drop until the colour is as strong as you like; mix colouring well through milk. Mix as many colours as reqired. Paint rabbits, decorate with sweets.

Ice-cream wafers or cones can be used for ears; it is best to push the cut-out ear shapes gently into the head of the bunny while the biscuit is still hot from the oven. They will sit firmly in position when the biscuits are cold. Sweets need to be attached with a tiny dab of icing. Mix a tablespoon of icing sugar with a few drops of milk to a paste-like consistency, this will dry and hold the sweets on firmly.

Recipes kids with Bill & Sheila

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