Easter Bunny Cookies

Ingredients

• 250 g honey
• 250 g brown sugar
• 150 g butter
• 100 g Ground Almonds
• 400 g flour
• 1 tsp cinnamon
• 0.25 tsp cloves
• 0.25 tsp cardamom
• 0.25 tsp nutmeg flower
• 0.25 tsp allspice (ground)
• 2 tsp grated lemon zest
• 1 tbsp cocoa powder
• 1 egg
• 1 tsp Baking Soda
• 2 tbsp water
• flour for surface
• 200 g powdered sugar
• 2 tbsp lemon juice
• water
• food coloring

Instructions

1. 1.

   Heat honey, sugar and butter in a pot while stirring until the sugar dissolves. Remove from heat, transfer to a mixing bowl and let cool.

2. 2.

   Add almonds, flour, all spices and the egg to the butter mixture and knead thoroughly with a dough hook. Stir in baking soda and water, continue kneading until the dough shines and no longer sticks; optionally add a bit of flour. The dough should be firm and workable.

3. 3.

   Cover the bowl and refrigerate overnight.

4. 4.

   Roll the dough on a lightly floured surface to about 4‑5 mm thickness. Cut out Easter bunny shapes or large eggs with an appropriate cutter, or slice with a sharp knife. Place on a parchment-lined baking sheet and bake in a preheated oven at 180 °C for about 14‑18 minutes. Remove, carefully lift from the tray and cool on a wire rack.

5. 5.

   Whisk powdered sugar with enough water and lemon juice to make a creamy glaze. Divide the glaze and color as desired with food coloring. Place in a freezer bag, cut a small hole in one corner, then decorate the gingerbread figures neatly and let the glaze dry.