Easter Bunny Biscuits Recipe

These cute little bunny biscuits are ready to eat in an hour. Theyre easy to make too because most of the hour will be spent waiting for the ingredients to chill in the fridge. Prepare a pot of tea while you wait and youll soon be spoilt with one of the most enjoyable Easter afternoon teas once these sweet treats are ready!

The ingredient of Easter Bunny Biscuits Recipe

• 250g butter softened
• 1 4 cup 55g caster sugar
• 2 cups 300g plain flour
• 2 tbsp cornflour
• 2 tbsp rice flour
• 1 tbsp cocoa powder
• 2 tbsp brown sugar
• 1 tbsp golden syrup
• 1 tbsp custard powder
• sugar coated chocolate eggs to decorate
• writing icing to decorate

The Instruction of easter bunny biscuits recipe

• preheat oven to 160u00b0c line 3 large baking trays with baking paper
• use an electric mixer to beat 125g butter and caster sugar in a bowl until pale and creamy add 1 cup 150g flour 1 tbs cornflour 1 tbs rice flour and cocoa powder stir with a wooden spoon until dough just comes together turn onto a lightly floured surface gently knead until smooth divide into 2 even portions and shape each into a disc cover with plastic wrap and place in the fridge for 30 mins to chill
• meanwhile use a clean electric mixer to beat remaining butter brown sugar and golden syrup in a bowl until well combined add the remaining flour remaining cornflour remaining rice flour and custard powder stir with a wooden spoon until dough just comes together turn onto a lightly floured surface gently knead until smooth divide into 2 even portions shape each into a disc cover with plastic wrap place in the fridge for 30 mins to chill
• to make the forward facing bunny biscuits roll out 1 portion of each dough on a lightly floured surface to a 5mm thick disc trace a 12cm tall bunny shape on baking paper and use as a template to cut shapes from the dough reserving excess place on lined trays place a chocolate egg on each biscuit carefully folding the arms over to secure
• roll out each reserved excess dough on a lightly floured surface to a 5mm thick disc cut small teardrop shapes from the dough and arrange on the biscuits to make ears place in the fridge for 15 mins to chill
• bake for 12 15 mins or until light golden set aside on trays for 5 mins to cool slightly transfer to a wire rack
• to make rear facing bunny biscuits roll out each remaining dough portion on a lightly floured surface to a 5mm thick disc use the bunny template to cut shapes from the dough reserving excess place on the lined trays
• roll out each reserved dough on a lightly floured surface to a 5mm thick disc use a 1cm heart shaped pastry cutter to cut shapes from the dough arrange on the biscuits to make tails place in the fridge for 15 mins to chill
• bake for 12 15 mins or until light golden set aside on trays to cool
• decorate biscuits with writing icing

Nutritions of Easter Bunny Biscuits Recipe

fatContent: 86 996 calories
saturatedFatContent: 5 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 9 grams carbohydrates
fibreContent: 3 grams sugar
proteinContent: n a
cholesterolContent: 1 grams protein
sodiumContent: n a

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