COOKING COMPANION
BUNNY BITES MAKES 12
RAINBOW FLOWER COOKIES
MAKES 40
These cookies are quick and easy yet look wonderfully colourful on any Easter spread.
FOR THE COOKIES: 125g unsalted butter (softened) 125g caster sugar 1 egg yolk Half tsp vanilla extract 250g plain fl our 1.5 tsp baking powder
FOR THE DECORATION: 1 sachet egg white powder 300g icing sugar Quarter tsp vanilla extract Hundreds and thousands
1 Line 2 large baking trays with baking paper. Put the butter and caster sugar in a bowl and whisk until pale and creamy. Whisk in the egg yolk and half tsp vanilla extract.
2 Sieve the fl our and baking powder in and carefully combine to make a mixture that resembles a crumble topping. Using your hands, bring the mixture together to form a fi rm dough. Turn on to a lightly fl oured surface and knead until smooth and pliable.
3 Roll out the dough to a thickness no greater than 5mm. Using a 5cm wide fl ower shaped cutter stamp out approx 40 cookies, re-rolling the dough as necessary. Arrange on the prepared baking trays, prick lightly with a fork and chill for 30 minutes.
4 Ten minutes before baking, preheat the oven to 180C/160Fan/
44 | THE WEST COUNTRY FOODLOVER
Gas 4. Bake the cookies for 10-12 minutes until fi rm and very lightly golden around the edges. Leave to cool on the baking trays for 10 minutes before transferring to a wire rack to cool completely.
5 Once the cookies are cool, they are ready to ice. Make up the egg white powder with 10 tsp warm water. Sift the icing sugar into a bowl. Add the remaining vanilla extract and the blended egg white.
6 Carefully combine the wet and dry ingredients together to make a soft, spreadable icing and beat until smooth and glossy.
7 Working on one fl ower at a time, spoon 2 tbsp icing into a small piping bag fi tted with a no.2 size plain piping nozzle. Pipe a line 1mm from the edge of one third of the cookies.
8 Next, spoon three quarters of a tsp of the icing into the centre and gently spread it to fi ll the centre, tapping gently to make an even layer and release any air bubbles. Add a little more icing if necessary to achieve a smooth, well-covered surface.
9 Sprinkle with hundreds and thousands and place back on the wire rack whilst you ice the remaining cookies.
10 The icing will be fi rm enough to serve after 1 hour. For a fi rmer set, leave the icing to dry for 4 hours – this icing will not dry out to a crisp but will become more solid the longer it is left to dry.
www.oetker.co.uk
125ml olive oil 115g muscovado sugar 1 tsp ground cinnamon Half tsp ground ginger 55g cup crushed walnuts 55g sultanas 225g carrot, peeled and grated Zest of 2 oranges 150g self-raising fl our 2 eggs 1 tsp vanilla extract 25g butter 115g cream cheese 85g icing sugar Zest of 1 lemon Half tbsp lemon juice
1 Preheat the oven to 200C/ Gas 6. Put the oil, sugar, spices, walnuts, sultanas, carrot and half the orange zest into a bowl. Stir, then add and beat together the fl our, eggs, and vanilla extract until smooth.
2 Pour the mixture into 12 cupcake cases, approximately 1 tbsp in each and bake in the oven for 30 minutes until lightly golden. Allow to cool for 30 minutes.
3 Meanwhile, to make the icing, put the remaining ingredients (reserving some of the zest) into a bowl and cream together. Spread 1 tbsp of icing on each bunny bite, then decorate with the remaining orange zest.
The Big Book of Quick, Easy Family Recipes by Christine Bailey, published by Watkins Media
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