Skip to content
Easter bunny biscuits recipe

Easter bunny biscuits recipe

20 ratings

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
    105kcal     5%

  • Fat

    7g 9%

  • Saturates

    4g 19%

  • Sugars

    3g 4%

  • Salt

    trace 0%

of the reference intake
Carbohydrate 11g Protein 1.2g Fibre 0.6g

Method

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.

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

You may also like

Be the first to comment

Before you comment please read our community guidelines.