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Easter Bunny Biscuits

1 Reviews

About the bake

These Easter bunny biscuits are great for keeping little hands busy during the holidays. This is a traditional biscuit recipe which makes it so easy to follow and they only take 15 minutes to bake. These adorable vanilla bunny biscuits (or cookies if you're State side) taste so good with the zesty lemon curd icing and make the perfect Easter treat. Hands washed and aprons on, you're about to get pretty messy.

35Total Time
20Prep Time
15Bake Time
12Serves
Easy

Method

  1. Step 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.

  2. Step 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. Step 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. Step 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.

Ingredients

  • For the Biscuits

    • 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
  • For the Decoration

    • 6 tbsp Lemon curd
    • 125g Silver Spoon Icing Sugar
    • Bag of White chocolate buttons

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