Easter cockerels

This recipe should traditionally be made on Palm Sunday but they taste just as good any day!                            EASY

500g wholemeal flour.                        
1tsp salt
1tsp cinnamon
40g butter or margarine
250g hand-hot water and/or milk
100g sugar
1 heaped tsp dried yeast
1 large egg, beaten

1. Dissolve some of the sugar with the water and add the yeast. Leave in a warm place until frothy. (15-20mins). Mix flour, salt, sugar,and cinnamon in a warm bowl. Rub in the butter. Keep a little beaten egg and add the rest with the yeast mixture to the flour. Mix to a smooth dough by hand, adding more flour if necessary. Cover and leave to rise in a warm place for an hour. Knead briefly and divide into 100g pieces (About 9). Make the pieces into cockerel shapes.

2. Make the dough into a curved shape then, using scissors, snip the dough to make the tail feathers, comb, beak and wattle.

Add a current or clove for an eye on both sides of the head, and a clove for
the feat.

3. Place on a greased baking sheet. Add a little sugar to the reserved egg and brush on the cockerels. Leave to rise in a warm place (30-60 mins.). Bake for 20 mins at around 180°C

Don't despair if your cockerel looks like a walrus,it will still taste delicious!

This is my whole family of cockerels (well walruses!)