Welcome back to another delicious lactose free recipe. This recipe marks the start of Easter week. This week I will be sharing many more delicious Easter themed recipes in time for the holidays. For this recipe I will be sharing how to make delicious, marbled Easter bunny cookies.
The cookies themselves are a simple vanilla however you can substitute any flavoring you wish.
When I made these cookies, I tested out a new product for royal icing by ‘Over The Top’. This product was quick and easy to use. Unfortunately, there were a lot of air bubbles that surfaced from the mixture despite constantly popping them which you will see in many pictures. I recommend my normal royal icing recipe instead of this product and will be including the recipe for that.
The recipes on this website have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Ingredients
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Vanilla Cookies
- Royal icing
- Decorating
Instructions
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Vanilla Cookies
- Beat the margarine and sugar in a large bowl until creamy.
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Add the egg, almond and vanilla extract. Mix until all ingredients are well incorporated.
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In a separate bowl mix the flour, baking powder and salt.
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Slowly add the flour mix into the margarine mixture until it forms a soft dough
- Shape the dough into a ball and chill in the fridge for an hour. (You can keep it the fridge overnight and even freeze the dough to be used later)
- When the dough has been chilled preheat the oven to 170c (350f). Line a tray with baking paper.
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On a lightly floured surface roll the dough flat.
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Lightly dust your bunny cookie cutter with flour. Press onto the cookie dough and cut out a bunny.
- Place onto a tray lined with baking paper.
- Continue cutting bunnies out. Bring the scraps of dough together and again roll the dough thin.
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Continue this process until you have a tray full of cookies.
- Place into the oven and bake for 8 to 12 minutes. Until the cookies are just starting to get golden on the edges.
- Transfer the cookies onto a wire rack and leave to cool down completely. Royal Icing
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The next step is to make the royal icing. Sift the icing sugar into a mixing bowl. Add two egg whites to the sugar.
- Min on a very low speed until the mixture just comes together.
- Change the speed to high and mix for five minutes.
- The icing mixture will be very thick.
- The next step is to add in water until it reaches the desired thickness. For this recipe we will be using the icing for flooding. The mixture should be thin but able to stay in shape. I use the ten second rule to judge if the icing will be good for flooding.
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The ten second rule is when you can run a knife through the icing to create a ripple. It should take between 6 to 10 seconds for the icing to return to being smooth. If it takes longer than ten seconds you need to add in a tiny amount of water (tsp at a time). If it is less than 5 – 6 seconds the icing is too runny, and you need to add in more icing sugar.
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To make the icing ready for flooding you will need to add a teaspoon of water at a time. Mix. Check for the ten second rule. If it is too runny add another teaspoon. Repeat until the icing is ready.
- Divide the icing into five separate bowls.
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Colour four of the bowls pink, yellow, purple, and turquoise. The last bowl will remain plain white. Cover the white bowl with clingwrap until ready to be used.
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Spoon the coloured icings into separate piping bags. Place to the side.
- Prepare several clean baking trays.
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Grab the large plate. Take a spoonful of the white icing and place into the centre of the plate. Smooth down.
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Grab one of the colors. Cut a small bit off the end and drizzle the colored icing on top of the white.
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Grab your skewer or toothpick and gently swirl the colors.
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Grab one of the bunny cookies and gently place it on top of the icing. Lift up and move to the side of the plate so the excess can drip off and not muddy up the remaining icing.
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Place the cookie onto a clean baking tray.
- Gently tap the tray a few times to release any air bubbles.
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Use the skewer or toothpick to break the bubbles. Swirling the icing to fill in the gaps.
- Good job you have made a marbled cookie.
- Continue this process with the rest of the cookies and colors.
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You can also swirl all the other colors together.
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This creates some really unique marbled rainbow cookies.
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Leave the cookies at room temperature to set the icing.
Decorating
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Fit a piping bag with the large circle piping tip and add several spoonful's of icing.
- Add the sprinkles to a small container.
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Pipe a large round spot onto the bunny in the place that a tail would be. In the centre of the hips.
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Dip the cookie tail first into the sprinkles.
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Place back onto the baking tray.
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Congratulations you have now made marbled bunny cookies with fluffy tails.
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Serve, devour and enjoy.
