Keep lit­tle ones oc­cu­pied with easy projects that are lots of fun to make and dec­o­rate.

Country Style - - CRAFT -

EASTER EGG COOK­IES Makes about 18 Chil­dren will love this project — use paint­brushes or fin­gers to paint the cook­ies and have fun. We painted our cook­ies us­ing food colour­ing gels mixed with rose spirit. The use of rose spirit or a clear al­co­hol helps the food colour­ing dry quicker. A lit­tle wa­ter can be used in­stead but the ‘paint’ will take longer to dry. 1⅓ cups plain flour ½ tea­spoon ground cin­na­mon ½ tea­spoon mixed spice 125g buttt­ter, soft­ened ⅓ cup caster sugar 1 egg yolk 2 ta­ble­spoons pure ic­ing sugar, sifted 500g packet ready-to-roll white ic­ing (fon­dant) food colour­ing gels rose spirit* Sift flour, cin­na­mon and mixed spice into a bowl. Us­ing an elec­tric mixer, beat but­ter and caster sugar for 3–4 min­utes or un­til pale and creamy. Add egg yolk and beat un­til well com­bined. Add flour mix­ture and stir with a wooden spoon un­til a thick dough forms. Turn dough onto a lightly floured sur­face and knead un­til smooth. Shape into a disc and wrap in plas­tic wrap. Place in re­frig­er­a­tor for 15 min­utes to rest. Divide dough into 2 equal por­tions. Roll out 1 dough por­tion be­tween 2 sheets of bak­ing pa­per un­til 3mm thick. Lift dough, on bak­ing pa­per, onto a bak­ing tray. Re­peat with re­main­ing dough por­tion. Place in freezer for 10 min­utes to chill (this will help the cook­ies keep their shape dur­ing cook­ing). Line 2 bak­ing trays with bak­ing pa­per. Us­ing a floured 8cm egg-shaped cut­ter, cut 18 cook­ies from dough. Place cook­ies on pre­pared trays, al­low­ing room for spread­ing. Place in freezer for 10 min­utes to chill. Mean­while, pre­heat oven to 180°C. Trans­fer cook­ies from freezer to oven. Bake for 12 min­utes or un­til edges of cook­ies are just start­ing to turn golden. Cool on trays. Lightly dust a clean work sur­face with sifted ic­ing sugar. Knead ic­ing un­til smooth. Divide ic­ing into 2 equal por­tions. Roll out 1 ic­ing por­tion be­tween 2 sheets of bak­ing pa­per un­til 2mm thick. Us­ing 8cm egg-shaped cut­ter, cut 9 egg shapes from ic­ing. Re­peat with re­main­ing ic­ing por­tion. One at a time, brush backs of ic­ing shapes with wa­ter and gen­tly press onto cook­ies. Dust fin­gers with a lit­tle ic­ing sugar and smooth top and side of ic­ing on each cookie. Place food colour­ing gels and a small amount of rose spirit into in­di­vid­ual sec­tions of a plas­tic ice-cube tray. Use a lit­tle rose spirit to di­lute food colour­ing gels, then paint ic­ing on cook­ies with spots, stripes, small strokes or your own de­signs. * Avail­able at cake decorating sup­plies stores. Sub­sti­tute clear al­co­hol (such as vodka) or wa­ter. WIRE BUNNY EARS Ma­te­ri­als 2.2mm alu­minum florist’s wire pli­ers white spray paint Cut a piece of florist’s wire 42cm long. In the cen­tre of the wire, shape 2 bunny ears about 6cm tall, twist­ing the base of each ear and us­ing pli­ers to help shape the tops of the ears. Form a loop be­hind ears (the loop should fit on top of an egg). Twist ends of wire to­gether and trim with pli­ers. Spray-paint white and set aside to dry. >

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