Miffy loves Christmas, and loves all the food that she gets to bake during the festivities! Why not try one of her favourite twists on a classic… gingerbread bunnies!
- 225g plain flour, plus extra for dusting
- ½ tsp salt
- 2 tsp bicarbonate of soda
- 1 heaped tsp ground ginger
- ½ tsp cinnamon
- 50g unsalted butter
- 100g soft brown sugar
- 100g golden syrup
- 1 cup of icing sugar
- 1 tube of black icing
- 1 bunny-shaped cutter
Heat oven to 190C/170C fan/gas 5 and line a baking tray with baking paper. Sieve the flour, salt, bicarb, ginger, and cinnamon into a large bowl. Heat the butter, sugar, and syrup until dissolved. Leave the sugar mixture to cool, then mix into the dry ingredients to form a dough. Chill the dough in the fridge for 30 mins.
On a surface lightly dusted with flour, roll out the dough to a ¼-inch thickness. Stamp out the gingerbread bunnies with a cutter, then re-roll any off-cuts and repeat. Place your gingerbread bunnies on the lined trays, allowing space for them to spread. Cook for 10-15 mins, then remove from the oven and leave to cool.
Sift the icing sugar and then mix with 15ml of water until runny, yet thick and glossy. Make sure the ginger-bunnies have cooled down, then drizzle your icing over the top, covering it so that you can’t see any gaps.
Make sure that the icing has set before starting, but you can now bring your gingerbread bunnies to life, into lots of mini Miffy’s! Add her facial features; two dots and a cross for the nose on to the icing!