Easter bunny biscuits recipe

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  • Serves 30
  • 5 mins to prepare and 10 mins to cook
  • 105 calories / serving
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easter bunny biscuits

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.

  • 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
  • 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

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