Ingredients
Method
Chocolate ginger easter eggs
Beat butter, sugar and egg in small bowl with electric mixer until combined. Stir in ginger then sifted flours and cocoa, in two batches.
Knead dough on floured surface until smooth. Roll dough between sheets of baking paper until 5mm thick, refrigerate 30 minutes.
Preheat oven to 180°C (160°C fan-forced). Grease oven trays, line with baking paper.
Using 2.5cm, 4cm, 5.5cm and 7cm oval cutters, cut 13 shapes from dough with each cutter. Place about 3cm apart on oven trays.
Bake small cookies about 10 minutes, bake larger cookies about 12 minutes. Cool on wire racks.
Make chocolate fondant icing. Stir fondant in small heatproof bowl over small saucepan of simmering water until smooth. Stir in egg white. Stand at room temperature about 10 minutes or until thickened slightly. Use a metal spatula, dipped in hot water, to spread icing quickly over cookies. Set at room temperature.
Make royal icing. Sift icing sugar through fine sieve. Beat egg white until foamy in small bowl with electric mixer, beat in icing sugar, one tablespoon at a time. Cover surface tightly with plastic wrap. Divide icing among four bowls. Tint each bowl with food colouring, use to pipe patterns on cookies.
