By Maria D'souza
Ingredients
2 cups plain flour
1-1/2 cups soft brown sugar
1 cup butter, softened
1 tbsp. ginger powder
1/2 tsp cinnamon powder
1 tsp vanilla essence
1/2 tsp. baking powder
1 egg
For Decoration:
Rabbit shape cookie cutter
small chocolate chips
1/2 cup icing sugar
Method:
- Preheat oven at 180-190 oC
- Sieve flour and baking powder together, keep aside.
- In a large bowl, beat sugar, butter, ginger powder and vanilla essence until creamy.
- Beat in egg
- Slowly beat in flour and baking powder
- Stir in cinnamon powder
- Place the dough in cling film or clean polythene bag, refrigerate for 20 minutes.
- Remove and place on a well dusted (with flour) work surface.
- Roll out the dough to 1/2 inch thickness
- Cut out rabbit shapes with a cookie cutter
- Place two chocolate chips on each cookies, as eyes of bunnies
- Place on greased baking sheet, keeping some distance among them.
- Put in central rack of preheated oven at 180C, for 15 minutes or till light golden
- Remove, allow to cool a bit, transfer to a mesh to cool completely
- Make half a cup white glace icing by mixing icing sugar in a few spoons of water, till a paste forms
- Put the paste in plastic squeeze bottle with small tip, outline these biscuits and also can outline the whiskers of rabbit
- Once completely cool, Store
Making time: 45 minutes
Makes: 23-25 biscuits
Shelflife: 2 weeks or more
Non Veggies Index Easter Delicacies
