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Bunny and duck cookies

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Easter bikkies.
Easter bikkies.Murdoch Books

A recipe from the Good Food collection.

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Ingredients

  • 125g (½ cup) unsalted butter, cubed and softened

  • 115g (½ cup) castor sugar

  • 2 egg yolks

  • 2 tsp finely grated lemon zest

  • 155g (1¼ cups) plain flour

  • 110g (¾ cup) coarse cornmeal

  • coloured sugar or sprinkles, to dust

Method

  1. Step 1

    Preheat the oven to 160C. Line a baking tray with baking paper.

  2. Step 2

    Cream the butter and sugar in a bowl using electric beaters until pale and fluffy. Add the egg yolks and lemon zest, beating until just combined. Sift in the flour, add the cornmeal and stir to form a soft dough.

  3. Step 3

    Turn the dough out onto a floured surface and knead until the mixture comes together. Roll out the dough between two pieces of baking paper to 1cm thick.

  4. Step 4

    Cut the dough into shapes using rabbit and duck cookie cutters.

  5. Step 5

    Place on the trays well apart and bake for 15 to 20 minutes, or until lightly golden around the edges. Allow to cool on the trays for a few minutes, then transfer to a wire rack, dust with icing sugar and leave to cool.

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Original URL: https://www.theage.com.au/goodfood/recipes/bunny-and-duck-cookies-20130807-2rfuj.html