Equipment
- 1 gingerbread man cookie cutter
- 1 bamboo skewer
Ingredients
- 1 sheet sweet short pastry
- 9 candy coated mini eggs
- 100s and 1000s
Instructions
- Prep: If your short pastry is frozen, leave it to thaw on the bench top. Preheat your oven to 180 degrees Celsius.
- Cut gingerbread man shapes from the thawed pastry sheet. You can re-roll any of the off-cuts to be able to make as many cookies as possible. I got 9 from a sheet of pastry.
- OK so now it's time to position the easter egg and turn this gingerbread man into the Easter bunny. The gingerbread man's legs will be the bunny's ears. So they will be at the top. Lie your bunnies on a lined baking sheet. Place an easter egg in between the arms, bend the arms over so they are holding the egg.
- Place an easter egg in between the arms, bend the arms over so they are holding the egg.
- Above the easter egg use a bamboo skewer to mark eyes and a nose. Drop a 100 and 1000 into each of these indentations.
- If your pastry has become very soft, chill in the fridge for 10 minutes so that it can firm up again.
- Bake for 6 minutes
- Allow to cool.
- Enjoy!
Nutrition
Serving: 1cookie | Calories: 23kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 4mg | Potassium: 1mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Calcium: 9mg | Iron: 1mg