Easter bunny biscuits recipe

10 Method Steps

Step 1

Preheat oven to 160°C. Line 3 large baking trays with baking paper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Bake for 12-15 mins or until light golden. Set aside on trays for 5 mins to cool slightly. Transfer to a wire rack.

Step 7

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.

Step 8

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.

Step 9

Bake for 12-15 mins or until light golden. Set aside on trays to cool.

Step 10

Decorate biscuits with writing icing.