Bunny and duck cookies
A recipe from the Good Food collection.
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
Step 1
Preheat the oven to 160C. Line a baking tray with baking paper.
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.
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.
Step 4
Cut the dough into shapes using rabbit and duck cookie cutters.
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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