When I feel done with things, I look at Pinterest and marvel at the crazy ideas that people come up with. But however crazy this was, it caught my eye.
The problem with this recipe from Pinterest is that they use special ingredients that aren't available here in Kenya. So I decided to go ahead and try some of my own recipes to put this together! That involved watching a YouTube clip on how to make Royal Icing (recipe below) which is the stickiest of icings and also hardens up so that you can transport your biscuits without worrying about the icing getting damaged. There is food colouring available at KPS or Nakumatt, and I went a little overboard with the pink so be careful to add it very slowly so that you don't end up with crimson bunny's bottoms!
Vanilla Snap Biscuits Ingredients
1 cup caster sugar
Vanilla beans from 2 pods or 1.5 tsp vanilla extract
2.5 cups plain flour
1 extra egg yolk
Place the butter, sugar and vanilla in a food processor and blitz until smooth. Add the flour, egg and extra egg yolk and process until a smooth dough forms. Knead the dough lightly and then wrap it in cling film and refrigerate for 30 minutes. Preheat the oven to 180C. Roll out the dough between two sheets of non-stick baking paper until 5mm thick.
Cut the dough into ten large circles using an empty baked bean can. Cut double the number of small circles using a bottle top (from a water bottle if you want smooth edges). Place on baking trays lined with non-stick paper or baking paper. Put the small circles on a different tray to the large circles as they will cook in different times. Bake for 10 - 12 minutes until golden. Cool on wire racks.
Royal Pink Icing
Start by making the pink icing.
3 cups icing sugar
2 large egg whites
Water if needed
In a large bowl or stand mixer, combine the sugar and egg whites. Mix on a low speed until combined. The mixture should be gluey and thick. You can add a little water at this point and beat on high speed for a few minutes. At this point add in your pink food colouring. Ensure the icing gets to 5 second consistency which means if you swizzle threads of icing falling off a spoon into the mixture the threads will be completely absorbed back into the icing in 5 seconds. Let the icing mixture rest for 20 minutes to get rid of any air bubbles, ensure it is covered with cling film whilst it sits.
I used a plastic bag for the piping. Snip a little bit off the corner and fill the bag with icing.
Start by piping a line of icing around the biscuit in a circle and then fill it in from there. Bear in mind that icing in the middle will 'flood' to your outside circle. Whilst the icing is still wet, stick the small 'bunny paws' onto it at a slight angle.
Let everything dry overnight.
The next day, make another batch of royal icing as above, without food colouring. Pipe it using the same method onto the bunnies paw pads and a little 'cotton tail' as the bottom. Whilst it's still wet, add your gold or silver balls.
Let it all dry overnight, et voila!