Get that Baking Feeling with Dr. Oetker this Easter!

Get that Baking Feeling with Dr. Oetker this Easter! , By www.blognindi.site .

Get that Baking Feeling with Dr. Oetker this Easter!

Total Time: 25 Minutes, Servings: 30 Servings

Ingredients :

For the Easter Bunny Biscuits:
• 100 g butter, at room temperature
• 100 g caster sugar
• 1 large egg
• ½ teaspoon vanilla extract (2.5ml)
• 200 grams plain/all-purpose flour plus extra
• ½ teaspoon baking powder (2.5ml)
• ¼ teaspoon salt (1.25ml)
For the icing:
• 300 g icing sugar
• 2 sachets powdered egg white (30ml or 2 tablespoons)
• 40 ml warm water
• Food colourings

Instructions :

Preparation:
• Grease the baking sheets or line with silcone baking mat or magic liner
For the dough:
• EITHER: Cream the butter and sugar together until pale and beginning to thicken. Beat in the eggs and vanilla extract
• Easiest with a hand or stand mixer
• In another bowl, combine the flour, baking powder and salt. Add the dry ingredients to the butter and eggs, and mix thoroughly.
• OR: Blitz all the ingredients in a food processor until they form a ball of dough
To make the biscuits:
• Halve the dough and roughly form into balls in your hands. Put each ball in a plastic box with a lid, and rest in the fridge for at least 1 hour. Overnight is fine
• When you're ready to make the biscuits, preheat the oven to 190°C/170°C fan, gas mark 5/375°F
• Take one ball of dough out of the fridge, sprinkle a little flour on your surface, place the dough on it and flatten with your hand
• Sprinkle a little more flour onto the rolling pin roll out to a thickness of about ½ cm (5mm)
• Cut into bunny (or other animal) shapes, dipping the cutter into flour as you go, and place the biscuits a little apart on the baking sheets
• Bake for 10–12 minutes, by which time they will be slightly golden around the edges
• Cool on a wire cooling rack and repeat with the other ball of dough – or freeze it for later. Wait until the biscuits are completely cool to ice them.
For the icing:
• Sift the icing sugar and dried egg white together into a bowl. Mix the powders carefully with a spoon, to avoid sugar everywhere. Add the hot water to the sugar a little at a time and mix until it is spreadable, but not too runny. You may not need all the water
• Make up half the icing at a time so that it doesn't dry out
• Try icing one biscuit to see if the icing spreads well
• Add colouring at any point, easiest with the tip of a cocktail stick if you're using gel/paste colours. See Note for the colours I used
• Add sugar balls for eyes while the icing is still slightly wet. Use ready-made writing icing tubes when the icing is dry if you want to pipe features.

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