Easter Bunnies Recipe

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Easter Bunnies Ingredients

4 oz soft margarine
4 oz caster sugar
4 oz self-raising flour
2 eggs, beaten
1 grated rind and juice of 1 orange

FOR THE DECORATION

4 oz slightly salted butter
8 oz sifted icing sugar
4 oz dessicated coconut
1 blanched almonds(for ears)
1 glace cherries, halved(noses
1 angelica strips (whiskers)
1 currants (for eyes)

A Recipe for
Easter Bunnies

Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces

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Food Tip
Cook beef in nonstick pans. If needed, use cooking sprays instead of oil or butter.

This is a recipe for Easter Bunnies from the recipe cookbook of Recipes-to-go (Christmas)

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Easter Bunnies

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Easter Bunnies Directions

Preheat oven to 180C,350F, Gas Mark 4. Grease individual
castle-pudding moulds.

Put margarine, sugar, flour and eggs in a bowl. Combine ingredients,
then beat well until mixture is light in colour and texture. Stir in
orange rind and juice.

Divide mixture between moulds, filling each about halfway (tap tins so
mixture reaches bottom). Stand tins on a baking tray and bake in
preheated oven for 15-20 minutes until golden brown and well risen.
Turn on to a wire tray and leave to cool.

Beat butter until soft, then gradually add icing sugar, beating
ingredients together to give a soft, creamy consistency.

Trim bases of cakes so they stand level. Holding each cake on a fork,
spread buttercream over the top and sides, then roll cake in
dessicated coconut to coat. Use blanched almonds, glace cherries,
angelica strips and currants to mae bunnies' ears, noses, whiskers
and eyes.

Source: CHAT Magazine

Serves: 12

Easter Bunnies Recipe brought to you by Recipes To-Go

Easter Bunnies Recipe from the Recipes-To-go.com Christmas Recipe Cookbook

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