Bunny Cookies

On a recent grocery shop this week, I purchased some cute Easter cookie cutters at @colesmarkets.  I knew I had to use the adorable bunny cookie cutter in one of my bakes.

There was also another ingredient I wanted to try in this bake.  I used CSR sugar's unrefined coconut sugar instead of regular sugar.  This type of sugar retains the nutrients naturally found in the nectar of coconut blossoms making it a healthier option in baking.

These Bunny Cookies taste a little bit like a gingerbread cookie due to the unique flavour of the coconut sugar.  These cookies are easy to make and do not need any chilling time in the fridge. The smell of the cookies were so good when they come out of the oven.

I hope you get a chance to try some coconut sugar in your baking soon.

Happy Baking xo

Bunny Cookies

Ingredients

· 115 grams unsalted butter
· ½ cup CSR unrefined coconut sugar
· ½ teaspoon vanilla extract
· 1 egg
· 1¾ cup plain flour
· 1 teaspoon baking powder
· ¼ teaspoon salt

Icing

· 2 cups icing sugar
· 1 egg white
· Water or lemon juice (approx 4-6 tablespoons)
· 2 tablespoons desiccated coconut

Instructions

1. Preheat oven to 180°C.

2. Line two trays with baking paper.

3. Place butter and coconut sugar into a bowl and using an electric beater, cream until mixture is smooth.

4. Add egg and vanilla extract and mix until combined.

5. Add sifted flour, salt and baking powder a third at a time. Mix well after each addition.

6. Knead into a dough and roll dough to 3 mm thickness and cut out bunnies using a cookie cutter.

7. Place onto baking trays and bake for 6–8 minutes and remove from oven and allow the cookies to cool on the tray.

8. Allow biscuits to cool completely before decorating.

Icing

9. Place icing sugar, egg white and lemon juice into a bowl and using an electric beater, beat until combined and then increase the speed to high and beat for 3 minutes until mixture is smooth.

10. Place icing into a piping bag and pipe icing onto the tails of the bunnies and sprinkle a little bit of desiccated coconut.

Tips

· You can use caster sugar if you don’t have coconut sugar.
· Remember to allow biscuits to cool completely before icing.
· If the icing appears too thick add more lemon juice or water and if the icing appears too runny add more icing sugar.
· Please note that the icing recipe makes more than needed to decorate the cookies.

Did you bake this recipe?

Remember to tag @youcanbakeittoo on Instagram & hashtag #youcanbakeittoo 

so I can see your wonderful bakes.