Easter bunny biscuits recipe
You'll need a rabbit shaped cookie cutter to make these sweet little coconut and orange-flavoured Easter bunny biscuits. Pop the batter in the fridge for 30 minutes before rolling out to make it easier to cut into shapes.
See method- Serves 30
- 5 mins to prepare and 10 mins to cook
- 105 calories / serving
Ingredients
- 200g (7oz) butter, chilled, plus extra for greasing
- 300g (10oz) plain flour
- 1 orange, finely zested
- 90g (3½oz) icing sugar
- 2 egg yolks
- 25g (1oz) desiccated coconut
- white and black writing icing
Each serving contains
- Energy
- 440kJ 105.0kcal
- Fat
- 7g
- Saturates
- 4g
- Salt
- 0.0g
- Sugars
- 3g
of the Reference intake
Carbohydrate 11.0gProtein 1.2gFibre 0.6g
Method
- Whizz the butter, flour and zest in a food processor until the mixture resembles fine breadcrumbs. Add the icing sugar and egg yolks and mix until smooth.
- Shape the mixture into a ball. Wrap in cling film and chill for 30 minutes. Preheat the oven to gas 6, 200°C, fan 180°C.
- Grease two baking sheets. Roll out the dough to 5mm (¼in) thick and cut out as many bunnies as you can using a rabbit-shaped cutter. Bake for 10-12 minutes until golden. Remove from the oven.
- Whisk the egg white until frothy. Brush the biscuits with egg, then scatter over the coconut. Return to the oven for 3 minutes. Transfer to a wire rack to cool.
- When cool, pipe on the tail in white icing and pipe on the eyes and whiskers in black icing. Leave to set for 30 minutes before serving.
- See more Easter recipes
