Bunny Cookies
Combining basketweave and bunnies for an egg-cellent Easter cookie! Get ready to add a touch of whimsy and charm to your holiday treats with this fun twist on tradition!
Ingredients:
- 100g unsalted butter, room temperature
- 45g icing sugar
- 18g egg white, room temperature
- Pinch of salt
- 1/2 tsp vanilla paste
- 125g cake flour
- white candy melts (optional)
- desiccated coconut or rainbow non pareils (optional)
Instructions:
1. Cream butter until soft, add powdered sugar, salt and vanilla paste and mix until white and creamy.
2. Incorporate egg whites until fully mixed (using a whisk)
3. Add sifted cake flour mix until dough forms. (Using rubber spatula)
4. Transfer dough to a piping bag with basket weave tip 47 (Wilton)
5. Prepare a baking sheet lined with parchment paper.
6. Pipe dough into rectangles (see instagram video) directly onto the lined baking sheet.Make sure large enough surface for your cookie cutter.
7. Chill in refrigerator for 20-30 minutes or freezer for quicker firming. Not too firm as the basketweave breaks as you cut the shapes.
8. Start using cookie cutter to cut out the basketweave cookies.
9. Bake in a preheated oven 160℃ for 8-10 minutes.
10. Cool on wire rack after baking.
11. Decorate bunny tails with melted candy melts and dip in coconut or sprinkles
For leftover dough, using a star tip and pipe mini swirls and bake at 160℃ for 8-10 minutes.