It’s Easter weekend and that usually means hot cross buns with all of the butter, devouring marshmallow eggs (those ones that literally no one even likes) and snacking on chocolate anything inbetween the big Easter lunch(es).
It’s a really great time of year food-wise, but out of fear that things could get repetitive (I’ve been participating in Easter egg hunts for over 20 years now) I figure that now more than ever would be an appropriate time to upload a recipe that offers some variety.A simple shortbread, that’s flavoured with lemon and honey and cut out in to cute bunny shapes (get it? because honey rhymes with bunny. ha!)
While fully embracing all of these treats, I have secretly acknowledged to myself (while snacking on chocolate hens eggs) that I might just have to go sugar-free again in April. After all, health is wealth but eating bunny shaped shortbread is pretty great, too.
What you’ll need…
- 2 cups flour, sifted
- 2/3 cup sugar
- ¾ cup butter
- 4 tbsps honey
- Zest of 1 x lemon
- 1 tsp vanilla
- 1 tsp salt
- Icing sugar, to dust over
- Preheat the oven to 160®C.
- Place the sifted flour, sugar and salt in a large bowl. Using your fingertips, rub the butter in to the flour mixture until it resembles breadcrumbs.
- Using a fork, combine the honey, vanilla and lemon zest into the shortbread dough.
- Knead the shortbread dough until combined.
- Cover the dough in plastic wrap and chill for 20 minutes in the refrigerator.
- On a floured surface, use a rolling pin to spread the shortbread dough to 2cm thickness. Cut into bunny shapes using a cookie cutter (or any other shape you want!)
- Place the cut out cookies in the refrigerator for 15 minutes.
- Once cooled, placed the cookies on to a greased baking tray. Bake for 15 minutes at 160®C until golden brown.
- Transfer to a cooling rac Dust with icing sugar to decorate. Happy Easter!