Recipe for Iced Vanilla Easter Cookies

What you will need for this recipe:

170g/1.5 Cups of caster/superfine sugar

75g/2/3 Cup butter (room temp)

2 Tablespoons of whole milk

2 Free range organic eggs (room temp)

1 Whole scraped Vanilla pod

390g/3.5 Cups of flour

2.5 Teaspoons of baking powder

1 Teaspoon salt

400g Icing/confectioners sugar

Yellow, pink & blue food colouring

Marshmallows for creating the bunny tails

It’s Tuesday, so I’m in the kitchen!!

Recipe for Iced Vanilla Easter Cookies
I was up early this morning and in the kitchen. I had some bunnies that needed icing and as decorative icing is not my strongest of points I figured that I needed time (and extra bunnies) to practice on. We can’t all be master icers and as we know practice makes perfect, so I would definitely encourage you to give theses bunnies and their iced features a wee go. In a few Easter’s time we’ll all be able to get a job at Konditor & Cook should the urge take us, you mark my words!

The recipe for these super tasty, Vanilla Easter cookies is as follows -

Remember that you need at least three hours for the dough mixture to chill in the fridge (better still, leave it overnight)

Makes 3 dozen. You can find a weight conversion chart here!
Pre heat the oven to 200c/400f

This is what you do …..

Cream together the sugar & the butter
Add the eggs, the scraped vanilla pod and the milk and continue to cream together
In another bowl sieve the flour, baking powder and salt together
Add the flour mix to the creamed ingredients one tablespoon at a time
Once all the ingredients have been mixed together you should be left with a slightly tacky, not too wet, cookie dough mixture. Place this mixture in a plastic bag or wrapping and chill in the fridge. Either overnight or for at least three hours
Once the dough is chilled flour your rolling surface and your rolling pin and break off a piece of the dough. Roll the piece out until it is thin but not wafer thin.
Using Bunny or Easter Eggs cutters cut out the shapes of your cookies
Place on a flat, greased baking tray and bake for eight to ten mins until golden
Leave to cool and make the icing sugar
Sieve the icing sugar into a bowl and add water to it drop by drop. Stirring all the while until you have a thick paste. It has to be thick or it will simply roll off the cookie and you’ll find it very hard to decorate them. Add the food colouring drop by drop according to how you wish to decorate your cookies.
Using a blob of icing, stick the marshmallows onto the bunny’s bottom and it now has a tail!

Easter is such a chootchie time of year and as I get more creative with my Easter projects I enjoy it more and more. The colours used at this time of year act as a barrier to any dull, rainy April days and within a month the roses growing round my door will have burst into life. Happy Days!

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