• Bunny biscuits (and happy hens)

    by  • 28/03/2013 • Country food • 1 Comment

    Hop to it: get your apron and crack on with some special biscuits for the Easter weekend – they also make a great gift if you’re visiting family and friends

    Did anyone see the Mary Berry/Paul Hollywood Easter baking special this week? I loved the iced biscuits they created even though the decorations looked a bit ‘technical’ to me – in my experience when it comes to piping out of icing bags it pays to keep things simple. I’ve just ordered some rabbit cookie cutters from Amazon in time for the weekend and I’m going to be using this recipe which takes only 10 minutes to prep and makes 20 biscuits…

    100g butter
    1 cup of caster sugar
    2 eggs
    2 egg yolks
    50g ground almonds
    2 cups of plain flour

    Cream the butter and sugar together. Add the eggs and egg yolks and mix. Fold in the almonds and flour until fully combined. Press the mixture into a greased tray. Place in a preheated oven at 180°C/350°F/Gas Mark 4 for 10-12 minutes until golden brown. Turn out onto a sheet of baking parchment on a flat, cool surface. While still warm, use a cookie cutter to press out the shapes but don’t lift out until cool. Then start icing! Mix 100g icing sugar with 2 1/2 teaspoons of water or lemon juice until smooth (remember to keep some of the icing separate if you are going to use a different colour to add details), then transfer to a piping bag. These also make a lovely Easter gift packed in cellophane for children (and big kids too).

    *This recipe comes from the Happy Egg Co (thehappyegg.co.uk), who really care about the welfare of their hens, making sure their girls are happy and have the best conditions possible. They guarantee all their hens are cage free and provide them with sandpits for dustbathing, playhouses to perch on and more outdoor space to roam free in. Sounds lovely doesn’t it? Remember to buy free range this Easter (and always, in fact)

    One Response to Bunny biscuits (and happy hens)

    1. Israel Malgieri
      21/04/2013 at 3:13 am

      The introduction of the baking of processed cereals including the creation of flour provided a more reliable source of food. Egyptian sailors carried a flat, brittle loaf of millet bread called dhourra cake, while the Romans had a biscuit called buccellum.;

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