Easter Bunny Biscuits

  • Total Time

    • Prep Time

    • Bake Time

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  • Skill Level

  • 1 Review

    5 star rating

If you're struggling on ideas to keep the kids busy over the Easter holidays, then look no further! This traditional Easter biscuit recipe is so easy to follow, it's one for the kids to enjoy. These adorable vanilla bunny biscuits (or cookies if you're State side) taste so good with the zesty lemon curd icing. They are the perfect Easter treat.  They are perfect for gifting too.

Storage instructions: Once baked and decorated, store in an airtight container for up to 3 days. If you'd like to bake these ahead.


Fancy an easy chocolate Easter recipe next? Why not try our 5* rated Easter Rocky Road recipe.


  1. Put the butter and sugar into a processor with the vanilla extract. Blend for a few seconds to combine. Add the flour and egg yolk and whizz together until it forms into a ball. Turn onto a lightly floured surface and knead the dough lightly for a couple of minutes until it’s smooth. Wrap in cling film and chill for 20 minutes.

    • 100g Butter (unsalted) (cubed)
    • 100g Billington's Unrefined Golden Caster Sugar
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 175g Allinson's Plain Wholemeal Flour
    • 1 Large Egg Yolks
  2. Preheat the oven to 180°C (160°C fan,gas mark 4). Roll the dough between two sheets of baking parchment. Take a bunny cutter and stamp out shapes, or cut around template with a knife onto the dough, then carefully lift away the dough around the shapes, leaving the bunny shapes on the paper.

  3. Carefully lift the biscuits and paper onto a baking sheet and cook for 12-15 minutes until they are firm and pale golden. Cool for 5 minutes, then use a palette knife to transfer them onto a wire rack to cool completely. (The biscuits will keep undecorated in an airtight container for up to 1 week).

  4. For the icing, put the lemon curd into a bowl and gradually beat in the icing sugar until the icing stands up in peaks. Spoon into a piping bag fitted with a tiny plain nozzle. Pipe the eyes and a blob of icing where the tail should be, to secure the white chocolate button in place, then serve.

    • 6 tbsp Lemon Curd
    • 125g Silver Spoon Icing Sugar

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  1. 5 star rating

    My kids made these at the weekend and used big dinosaur cutters. The wholemeal flour gives them a really nice colour and knowing I've got a little bit extra fibre into my kids is a bonus!

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