By Melissa Corkhill
25th March 2009
Rabbit Cookies
Makes 20-25 (depending on size of the cutter)
Ingredients:
225 g plain flour (or half plain, half wholemeal)
110g cold butter
2 tablespoons caster sugar
Rind and juice of one small orange (scrubbed)
Small currants for eyes
1. Preheat the oven to 350Fº, 180Cº or Gas 4
2. Sift the flour into a large mixing bowl.
3. Put the butter on a chopping board and chop into small cubes. Add to the flour.
4. Use the tips of your fingers to mix the flour and butter together until it looks like breadcrumbs. Add the sugar.
5. Carefully grate the orange rind from the orange and add it to the bowl. Cut around the middle of the orange – with the stalk at the top or the bottom. Squeeze the juice from each half of the orange.
6. Add the orange juice to the bowl and use the wooden spoon to stir everything together.
7. Use your hands to work the mixture into dough.
8. Sift a little flour over a working surface and put the dough on the flour.
9. Roll out the dough. Try to roll in the same direction. Move the biscuit dough rather than change the direction in which you roll. Roll the dough out until it is 5mm.
10. Use a cutter to cut out the bunnies and place them on a baking tray.
11. Pop a small currant into the rabbit to mark the eye.
12. Bake in the oven for 12-15 minutes.
13. Allow to cool for five minutes and then place on a cooling rack.
You can make ‘shapes’ with leftover biscuit dough but try to keep the biscuits the same shape and thickness – for ‘even’ cooking times.
ALWAYS HAVE A GROWN UP IN THE KITCHEN WITH YOU WHEN YOU COOK.
With thanks to Tiger Lily for the yummy biscuit image.
