Hop...hop..hop....! Here comes the bouncy bunny! ^0^
The making of this bunny cookie was slightly more complex than the little piggy cookies. I was worrying that I would squash the face of the bunny while shaping the log....hahaha luckily they all turned out quite cute looking.
- 70gm unsalted butter
- 50gm icing sugar
- 25gm beaten egg
- 1/2 tsp vanilla paste
- 1/2 tsp baking powder
- 140gm cake flour
- 10gm milk powder
- 8gm cocoa powder
- 1 tsp red yeast powder
- Cream butter and sugar until light and pale.
- Beat in egg and vanilla till well combined.
- Sift in baking powder, cake flour and milk powder and mix till a smooth dough is formed.
- Divide dough in 160gm and 140gm. Add 8gm cocoa powder into 160gm dough. Sub-divide cocoa dough into 20gm and 150gm. (approx.) Fig. 1 Chill dough for 15-30 mins.
- Add 1 tsp red yeast powder into 140gm dough. Sub-divide the red yeast dough into 20gm x 2 and 100gm. (approx.) Fig. 1 Chill dough for 15-30 mins.
- Roll the 20gm cocoa and red yeast dough into 15cm rope. Fig. 2
- Sandwich the cooca dough between the red yeast dough. Fig. 3
- Shape the 100gm red yeast dough into a 15cm long square. Fig. 4
- Stack up step (7) on top the step 8 dough. Fig. 5 Chill till firm.
- Roll out 150gm cocoa dough into a 15cm x 14cm rectangle. Fig. 6
- Place the stacked up dough (step 9) over the centre of the cocoa dough. Fig. 7 Enclose both sides to seal up the log. Freeze for at least 1 hour till firm enough to slice.
- Slice the cookie log into 0.5mm slices. Fig. 8 approx. 20 pieces. Place the cut cookies on a lined baking sheet.
- Bake in preheated oven at 180 deg cel for 20 mins until lightly brown at the edge.
- Cool completely on wire rack before storing. (use edible food marker to draw the eyes and mouth)
It looked cute and tasty too, crunchy and chocolatey at the same time.