Ginger Easter bunnies

Instructions

1. Sift the dry ingredients into a large bowl.
2. Combine butter, syrup, egg, and egg yolk in a small bowl, then stir the butter mixture into the dry ingredients. Knead lightly to bring the dough together. Wrap in plastic wrap and refrigerate for 15 minutes.
3. Line two large oven trays with baking paper. Divide the dough in half. Roll one piece of dough between two sheets of baking paper until about 3 mm thick. Slide the dough in baking paper onto a tray and refrigerate for 15 minutes. Repeat with the remaining dough.
4. Preheat oven to 170°C. Peel the baking paper from the top of the dough, then place it back on the dough. Turn over and remove the top paper. Cut the dough into bunnies with a bunny-shaped cutter, then carefully place them on the oven trays.
5. Bake in batches for about 10 minutes or until golden brown, then leave to cool.
6. For the royal icing, beat the egg white in a small bowl with a mixer until barely frothy. Add sifted icing sugar, a little at a time, and beat until stiff peaks form.
7. Stir in the water, 1 teaspoon at a time, until it reaches a consistency that can be piped. Spoon into a piping bag fitted with a small tube.
8. Decorate the bunnies with the icing as desired. Leave to stand for 1 hour or until set.