These cute little bunny biscuits are the perfect edible gift this Easter.
Serves4040
Cook time30 mins30 minutes
Prep time30 mins30 minutes, + Chilling & cooling time
+ Chilling & cooling time
Ingredients
250g butter, softened
1/4 cup (55g) caster sugar
2 cups (300g) plain flour
2 tbs cornflour
2 tbs rice flour
1 tbs cocoa powder
2 tbs brown sugar
1 tbs golden syrup
1 tbs custard powder
Sugar-coated chocolate eggs, to decorate
Writing icing, to decorate
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
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.
Prep time30 mins30 minutes, + Chilling & cooling time
+ Chilling & cooling time
Ingredients
250g butter, softened
1/4 cup (55g) caster sugar
2 cups (300g) plain flour
2 tbs cornflour
2 tbs rice flour
1 tbs cocoa powder
2 tbs brown sugar
1 tbs golden syrup
1 tbs custard powder
Sugar-coated chocolate eggs, to decorate
Writing icing, to decorate
Description
These cute little bunny biscuits are the perfect edible gift this Easter.
Method
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.
