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  • Sarah L Samuels

Easter Bunny Biscuits

Updated: Jun 7

I wanted to make some biscuits with Mini Eggs as they are my favourite sweets at Easter time.


I didn't want to make the usual cookies with chopped mini eggs in them so I decided on a Bunny custard cream biscuit with a mini egg for the tail. You could just ice and use Easter sprinkles instead.




You can make them as small or large as you want with the cutters you have and they look great wrapped up for presents at Easter time.



The kids (and adults) will love these melt in the mouth biscuits and it is an easy bake with the kids over the Easter holidays.




In a stand mixer or with hand mixer beat the butter and caster sugar until light and fluffy.




Add the flour, custard powder and cornflour gradually and mix until smooth.




Wrap the biscuit dough in cling film or similar and chill in the fridge for at least 30 minutes.



Preheat the oven to 170 degrees centigrade (150 fan) or Gas Mark 3, then line 2 baking trays with parchment.


Dust the work surface with flour and roll the dough out to the thickness of a £1 coin.




Cut the biscuits out and place them on the lined baking trays.




Put them in the oven and bake for 15 minutes.



Leave to cool slightly before moving to a cooling rack.



Make the icing by sieving the icing sugar into a small bowl and adding the water slowly until you have a dropping consistency. You can add some colour if you like.



Drizzle the icing over the biscuits and add a mini egg for the bunny tail. You could also use Easter sprinkles if you prefer.




Leave the icing to set before serving.





Easter Bunny Biscuits


Sarah’s servings: 16 - 18 biscuits

Sarah’s skill: Easy

Baking time: 15 minutes


Ingredients:


Biscuits

150g Unsalted Soft Butter

75g Caster Sugar

150g Plain Flour

40g Custard Powder

40g Cornflour

Icing

100g Icing Sugar

1-2 Tbsp Cold Water


Small bag Mini Eggs or Easter sprinkles for decoration.


Method:

  1. In a stand mixer or with hand mixer beat the butter and caster sugar until light and fluffy.

  2. Add the flour, custard powder and cornflour gradually and mix until smooth.

  3. Wrap the biscuit dough in cling film or similar and chill in the fridge for at least 30 minutes.

  4. Preheat the oven to 170 degrees centigrade (150 fan) or Gas Mark 3.

  5. Line 2 baking trays with parchment.

  6. Dust the work surface with flour and roll the dough out to the thickness of a £1 coin.

  7. Cut the biscuits out and place them on the lined baking trays.

  8. Put them in the pre-heated oven and bake for 15 minutes.

  9. Leave to cool slightly before moving to a cooling rack.

  10. Make the icing by sieving the icing sugar into a small bowl and adding the water slowly until you have a dropping consistency. You can add some food colouring if you like.

  11. Drizzle the icing over the biscuits and add a mini egg for the bunny tail. You could also use Easter sprinkles if you prefer.


Equipment Used







Sarah’s extra slice......


I used a smaller bunny cutter from my collection but you can use any cutters you have.



You could colour the icing with pastel shades if you like.


You can also decorate with Easter sprinkles if you prefer.

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