Ginger bunny biscuits
- 125g butter
- 125ml (½ cup) muscovado sugar
- 7,5ml (1½ tsp) ground ginger
- 15ml (1 tbsp) glacé ginger, finely chopped
- 300g (2½ cups) cake flour
- 125ml (½ cup) golden syrup
- 1 large egg white
- 70g (½ cup) icing sugar
- blue food colouring
Preheat the oven to 180°C and line a baking tray with baking paper.
Cream the butter and sugar together until fluffy. Add the ground and chopped ginger, flour and syrup, and mix to form a smooth dough.
Roll the dough out on a lightly floured work surface to about 4mm thick. Cut out bunny shapes using a cookie cutter. Place the biscuits on the tray and bake until golden brown, about 15 minutes. Remove from the oven and leave to cool.
For the icing, whisk the egg white and icing sugar together until quite thick and add a drop of food colouring. Using a piping bag, pipe an outline and an eye on each biscuit.
If you want to thread a ribbon or cord through the biscuits, make a hole in the biscuits before baking.