Ginger Bunny Paw Biscuits
Bring some spice to the season with our recipe for Ginger Bunny Paws Biscuits. Perfect for Easter, these sweet treats are prepared and out of the oven in less than an hour. Hop to it!
Ingredients
- 2 teaspoons ground ginger
- 1/2 teaspoons vanilla essence
- 1 cup icing sugar
- 2 drops pink food colouring
- 1 egg
- 2 cups plain flour
- 1 cup brown sugar
- 1/2 teaspoons baking soda
- 150 grams butter
- 1 tablespoons golden syrup
- 1 egg, white
- 2 teaspoons ground ginger
- 1/2 teaspoons vanilla essence
- 1 cup icing sugar
- 2 drops pink food colouring
- 1 egg
- 2 cups plain flour
- 1 cup brown sugar
- 1/2 teaspoons baking soda
- 150 grams butter
- 1 tablespoons golden syrup
- 1 egg, white
- Step 1 of 6Preheat the oven to 180°C (160°C fan-forced). Line two baking trays with paper.
- Step 2 of 6In a kitchen processor, place the flour, sugar, ginger, baking soda and butter, blitzing together. Add the egg, vanilla and golden syrup, mixing again until the dough forms.
- Step 3 of 6On a lightly floured bench, bring the dough together. Divide the dough in half, it is easier to roll it in small lots. On one of the trays lined with paper, roll it to a half centimetre thick. Using cutters to make paw prints, cut and assemble the paws. Re-roll the cutoffs. Repeat with the second ball of pastry.
- Step 4 of 6Place the trays into the oven for 20 minutes. Remove and cool completely.
- Step 5 of 6For the icing, whisk the egg white with a fork until fluffy. Add the icing sugar, stirring to combine. If making pink paws, divide the icing in half and add a couple of dots of colouring to one bowl to get your desired colour. Place small spoons of icing onto each paw.
- Step 6 of 6Allow the icing to set before storing them in an airtight container.
Method
- Step 1 of 6Preheat the oven to 180°C (160°C fan-forced). Line two baking trays with paper.
- Step 2 of 6In a kitchen processor, place the flour, sugar, ginger, baking soda and butter, blitzing together. Add the egg, vanilla and golden syrup, mixing again until the dough forms.
- Step 3 of 6On a lightly floured bench, bring the dough together. Divide the dough in half, it is easier to roll it in small lots. On one of the trays lined with paper, roll it to a half centimetre thick. Using cutters to make paw prints, cut and assemble the paws. Re-roll the cutoffs. Repeat with the second ball of pastry.
- Step 4 of 6Place the trays into the oven for 20 minutes. Remove and cool completely.
- Step 5 of 6For the icing, whisk the egg white with a fork until fluffy. Add the icing sugar, stirring to combine. If making pink paws, divide the icing in half and add a couple of dots of colouring to one bowl to get your desired colour. Place small spoons of icing onto each paw.
- Step 6 of 6Allow the icing to set before storing them in an airtight container.
Nutrition per serving
922 Kilojoules
Protein3 grams
Fat8 grams
Carbs33 grams
Sugars22 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 6Preheat the oven to 180°C (160°C fan-forced). Line two baking trays with paper.
- Step 2 of 6In a kitchen processor, place the flour, sugar, ginger, baking soda and butter, blitzing together. Add the egg, vanilla and golden syrup, mixing again until the dough forms.
- Step 3 of 6On a lightly floured bench, bring the dough together. Divide the dough in half, it is easier to roll it in small lots. On one of the trays lined with paper, roll it to a half centimetre thick. Using cutters to make paw prints, cut and assemble the paws. Re-roll the cutoffs. Repeat with the second ball of pastry.
- Step 4 of 6Place the trays into the oven for 20 minutes. Remove and cool completely.
- Step 5 of 6For the icing, whisk the egg white with a fork until fluffy. Add the icing sugar, stirring to combine. If making pink paws, divide the icing in half and add a couple of dots of colouring to one bowl to get your desired colour. Place small spoons of icing onto each paw.
- Step 6 of 6Allow the icing to set before storing them in an airtight container.