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