Easter gingerbread bunnies

Gingerbread Bunnies

A good gingerbread bunny isn’t just for kids! These treats will make you the star of the campground. This dough is very forgiving, so even the little ones can give it a try.



  • 100g butter
  • 3 tablespoons golden syrup
  • 100g brown (or dark) sugar
  • ½ teaspoon bicarbonate of soda
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 225g plain flour
  • 150g icing sugar


  1. Heat butter, syrup and sugar in a saucepan until melted, stirring occasionally. Leave to cool slightly.
  2. In a separate bowl, combine the bicarb, ginger, cinnamon and flour.
  3. Pour in the wet syrup mixture and, using your hands, make a soft dough.
  4. Lay it onto a sheet of baking paper in a baking tray, cover with a second piece, and roll the dough to a thickness of about ½cm. Refrigerate for at least an hour.
  5. Preheat oven to 190°.
  6. Cut out your bunnies with a cookie cutter and place on your baking tray.
  7. Bake for 10-12 minutes, depending on your dough’s thickness, remove from heat and leave to cool.
  8. Mix icing sugar with 3-4 tablespoons of water to create a thick icing.
  9. Decorate your cooled bunnies and enjoy!
Share on facebook
Share on twitter
Share on pinterest
Share on email
Share on print

Related Posts

Tomato & Herb Pasta Bows

The secret to this recipe is to cook your veg low and slow so they impart loads of flavour to your cooked pasta. Use whatever herbs you have to hand – the more the merrier!

Read More »
Irish coffee

Original Irish Coffee

Perfect at the end of a meal, or to wrap your hands around when you’re outside as evening cools down, the best Irish coffee uses proper coffee (not instant!), and really good Irish whiskey.

Read More »
Hasselback potatoes

Rosemary Hasselback Potatoes

These delicious crispy potatoes that are much easier to make than they look! The trick is to cut through the potato without slicing all the way through to the bottom; rest your spud on a serving spoon or on two chopsticks as a guide for when to stop slicing.

Read More »