Gingerbread Easter Bunny Biscuits is a traditional British recipe for classic soft and spongy ginger biscuit (cookie) that are cut into the shapes of rabbits for Easter. The full recipe is presented here and I hope you enjoy this classic British version of: Gingerbread Easter Bunny Biscuits.
Go to the printable version of the recipe
100g (1/2 cup) brown sugar
120ml (1/2 cup) treacle (dark molasses)
500g (4 cups) plain flour
1 tsp baking soda
1/4 tsp ground cloves
1/2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp salt
60ml (4 tbsp) water
Add the dry ingredients to the creamed ingredients a third at a time, beating thoroughly after each addition (alternating with the water each time). Bring together as a stiff dough (work in the last part of the flour mix with your hands) then turn onto a lightly-floured work surface and roll out to about 3mm in thickness. Use a pastry cutter to cut out rabbit shapes and transfer these to a lightly-greased baking tray.
Transfer to an oven pre-heated to 180ºC (360ºF) and bake for about 8 minutes, or until cooked through and golden (when done, the top of the biscuits will spring back when pressed). Transfer to a wire rack to cool and store in an air-tight jar.
If you would like a Scandinavian twist to these biscuits (cookies) then replace the ground cloves with ground cinnamon.
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
Go to the printable version of the recipe
Gingerbread Easter Bunny Biscuits Recipe
Ingredients:
50g (1/4 cup) butter or margarine100g (1/2 cup) brown sugar
120ml (1/2 cup) treacle (dark molasses)
500g (4 cups) plain flour
1 tsp baking soda
1/4 tsp ground cloves
1/2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp salt
60ml (4 tbsp) water
Method:
Cream together the butter and sugar until light and creamy then add the treacly and beat thoroughly into the mixture. Meanwhile, sift together the flour, baking soda, cloves, cinnamon and ginger into a bowl.Add the dry ingredients to the creamed ingredients a third at a time, beating thoroughly after each addition (alternating with the water each time). Bring together as a stiff dough (work in the last part of the flour mix with your hands) then turn onto a lightly-floured work surface and roll out to about 3mm in thickness. Use a pastry cutter to cut out rabbit shapes and transfer these to a lightly-greased baking tray.
Transfer to an oven pre-heated to 180ºC (360ºF) and bake for about 8 minutes, or until cooked through and golden (when done, the top of the biscuits will spring back when pressed). Transfer to a wire rack to cool and store in an air-tight jar.
Printable version of the Recipe
british, easter, biscuits, cookies, baking, vegetarian, spices
Baking
Britain
Gingerbread Easter Bunny Biscuits
https://fabulousfusionfood.blogspot.com/2019/04/gingerbread-easter-bunny-biscuits-recipe.html
Gingerbread Easter Bunny Biscuits. This is a traditional British recipe for a classic gingerbread that's shaped in the form of rabbits for Easter. Great for kids of all ages!!!
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYthCVovTaSCNaKtY0eVBZGInZ2BYCq_8GBY4jTxU0DgPAiidpzjOd1qPA4VtcIhJQp6yLGVGpIL9i5J3NUeZHmWsERtWnzxW_zwqOdhXTJEB2HOf86q0dJutDogk5HS_ISCB-kAYREOM/s1600/gingerbread-easter-bunnies.png
2019-04-14
Yield: 12
Gingerbread Easter Bunny Biscuits
Gingerbread Easter Bunny Biscuits. This is a traditional British recipe for a classic gingerbread that's shaped in the form of rabbits for Easter. Great for kids of all ages!!!
prep time: 10 mins
cook time: 15 mins
total time: 25 mins
Ingredients:
- 50g (1/4 cup) butter or margarine
- 100g (1/2 cup) brown sugar
- 120ml (1/2 cup) treacle (dark molasses)
- 500g (4 cups) plain flour
- 1 tsp baking soda
- 1/4 tsp ground cloves
- 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp salt
- 60ml (4 tbsp) water
Method:
- Cream together the butter and sugar until light and creamy then add the treacly and beat thoroughly into the mixture. Meanwhile, sift together the flour, baking soda, cloves, cinnamon and ginger into a bowl.
- Add the dry ingredients to the creamed ingredients a third at a time, beating thoroughly after each addition (alternating with the water each time). Bring together as a stiff dough (work in the last part of the flour mix with your hands) then turn onto a lightly-floured work surface and roll out to about 3mm in thickness. Use a pastry cutter to cut out rabbit shapes and transfer these to a lightly-greased baking tray.
- Transfer to an oven pre-heated to 180ºC (360ºF) and bake for about 8 minutes, or until cooked through and golden (when done, the top of the biscuits will spring back when pressed). Transfer to a wire rack to cool and store in an air-tight jar.
© Dyfed Lloyd Evans
If you would like a Scandinavian twist to these biscuits (cookies) then replace the ground cloves with ground cinnamon.
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
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