Cinna-Bunnies
Supplies Needed:
- 1 Tbsp. sugar
- 1 tsp. cinnamon
- 2 cups all purpose flour
- 5 tsp. baking powder
- 2 tsp. sugar
- 1 tsp. salt
- 1/4 tsp. cream of tartar
- 1/2 cup shortening (or butter or palm oil)
- 1 cup milk
- 1 egg white, slightly beaten
- food coloring, black and pink
- paint brush (new)
- bowl, measuring cups & spoons, small bowls (3), pastry blender, rolling pin, cookie sheet, 2" circle cutter, 1" circle cutter, safety knife
Directions:
1. Combine 1 Tbsp. of sugar with 1 tsp. of cinnamon in a small bowl, set aside.
2. Combine the remaining dry ingredients for the biscuits. Cut in the shortening until it resembles fine crumbs. Stir in milk until a dough forms.
3. Turn dough onto a lightly floured surface and knead for 1 minute. Add a bit of flour if it is sticking.
4. Divide dough in half. Roll half the dough to 1/2"thickness and cut 2" circles of dough (we got about six). Dip each biscuit into the cinnamon/sugar mixture and place on a greased cookie sheet (I use stoneware, so I don't grease the baking stone). These are the bellies of your bunnies.
5. Roll out the remaining dough to 1/2" thickness. Cut six 1" circles. Attach these to one side of the bunny bodies (use a finger dipped in water to attach the parts). These are the bunny heads.
6. Cut six more 1" circles and use the safety knife to cut each in half. Each circle will make two bunny ears. Attach the bunny ears to each bunny head using a bit of water.
7. Pinch off 1/2" balls of dough to make feet and hands, dip in water and attach to each bunny body.
8. Lightly beat the egg white and divide into two small bowls. Use food coloring to color the egg in one bowl pink and the remaining egg white black. Use a paint brush to paint the inner part of the bunny's ears and add eyes, a nose and whiskers.
9. Bake the Cinna-bunnies for 10-12 minutes at 425 degrees until the bunnies are lightly browned. Keep a close eye on them of you are using a metal cookie sheet--you might want to turn the oven temp down to 400 degrees. Adjust time accordingly so the bunny bottoms down's burn.
10. Let sit on cookie sheet for a couple minutes and then remove to a wire rack to cool completely. We slathered our bunnies with butter before gobbling them up. ENJOY!!
2. Combine the remaining dry ingredients for the biscuits. Cut in the shortening until it resembles fine crumbs. Stir in milk until a dough forms.
3. Turn dough onto a lightly floured surface and knead for 1 minute. Add a bit of flour if it is sticking.
4. Divide dough in half. Roll half the dough to 1/2"thickness and cut 2" circles of dough (we got about six). Dip each biscuit into the cinnamon/sugar mixture and place on a greased cookie sheet (I use stoneware, so I don't grease the baking stone). These are the bellies of your bunnies.
5. Roll out the remaining dough to 1/2" thickness. Cut six 1" circles. Attach these to one side of the bunny bodies (use a finger dipped in water to attach the parts). These are the bunny heads.
6. Cut six more 1" circles and use the safety knife to cut each in half. Each circle will make two bunny ears. Attach the bunny ears to each bunny head using a bit of water.
7. Pinch off 1/2" balls of dough to make feet and hands, dip in water and attach to each bunny body.
8. Lightly beat the egg white and divide into two small bowls. Use food coloring to color the egg in one bowl pink and the remaining egg white black. Use a paint brush to paint the inner part of the bunny's ears and add eyes, a nose and whiskers.
9. Bake the Cinna-bunnies for 10-12 minutes at 425 degrees until the bunnies are lightly browned. Keep a close eye on them of you are using a metal cookie sheet--you might want to turn the oven temp down to 400 degrees. Adjust time accordingly so the bunny bottoms down's burn.
10. Let sit on cookie sheet for a couple minutes and then remove to a wire rack to cool completely. We slathered our bunnies with butter before gobbling them up. ENJOY!!
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