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!
Ingredients
- 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
Method
STEP 1
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.
STEP 2
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.
STEP 3
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.
STEP 4
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!
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