Easter Bunny Biscuits

  • Total Time

    35m
    • Prep Time

      20m
    • Bake Time

      15m
  • Serves

    12
  • Skill Level

    Easy
  • Dietary Needs

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These adorable vanilla bunny biscuits with a zesty lemon curd icing are the perfect Easter treat. Children will love to help make and decorate these biscuits plus they are perfect for gifting too.

Method

  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 Unrefined Golden Caster Sugar (We use Billington's)
    • 1tsp Vanilla Extract (We use Nielsen Massey)
    • 175g Plain Wholemeal Flour (We use Allinson)
    • 1 Egg yolk(s) (free range) (large)
  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.

    • 6tbsp Lemon curd
    • 125g Icing Sugar (We use Silver Spoon)

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