Easter Bunny Biscuits

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Easter Bunny Biscuits

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Buttery vanilla bunny shaped biscuits perfect for Easter. Dipped in an easy-to-make egg free icing that sets hard, kids will love decorating these biscuits with sprinkles, sweets or more.

Ingredients

  • For the biscuits:
  • 225g unsalted butter, softened
  • 200g caster sugar
  • 1 egg
  • 400g plain flour, sifted
  • 2 tsp vanilla extract
  • 1 tsp salt
  • For the icing:
  • 250g icing sugar, sifted
  • 4 tbsp milk
  • 2 tbsp glucose syrup
  • ½ – 1 tsp flavouring of choice (almond, vanilla, lemon, orange etc.)
  • Gel food colourings (Dr. Oetker)

Instructions

  1. For the biscuits, cream the butter and sugar together in a large bowl until just becoming creamy in texture. Do not over mix otherwise too much air will be incorporated which will cause your biscuits to spread too much while baking.
  2. Beat in the egg just until combined, scraping down the sides of the bowl to make sure it’s thoroughly mixed in.
  3. Add the flour and mix on low until a non-sticky dough forms.
  4. Tip the dough out onto a clean surface and knead into a ball. Flatten into a thick disc then wrap well in clingfilm. Chill for at least 2 hours.
  5. Once dough is chilled, discard clingfilm and place dough on a lightly floured surface. Roll out to about 6mm/¼inch thick, flouring as needed to keep dough from sticking.
  6. Cut shapes out with a bunny shaped cookie cutter and arrange bunnies on a non-stick baking sheet. You can also use other shapes like an oval egg or flower cutter.
  7. Re-roll scraps and cut out more shapes, repeating until all the dough has been used.
  8. Refrigerate or freeze baking sheets with biscuits for between 30 minutes to 1 hour. Meanwhile, pre-heat oven to 180°C/350°F/gas 4.
  9. Remove chilled biscuits from the fridge or freezer and immediately place in the oven. Bake for 8-15 minutes, just until biscuits are golden around the edges. Remove from oven and leave biscuits to cool completely on cooling racks.
  10. For the icing, combine icing sugar, milk, glucose syrup and flavouring of choice in a medium sized bowl. Mix together until smooth.
  11. Divide icing into shallow bowls and colour each batch with gel food colouring until desired shades are reached. If not using to decorate immediately, cover each dish with clingfilm making sure the clingfilm is touching the surface of the icing. Remove clingfilm once ready to use.
  12. To decorate, place wire racks over trays or parchment paper. Dip biscuits, top side down, into the icing. Allow excess icing to drip off and place biscuits on racks, icing side up.
  13. Decorate biscuits with sprinkles, sweets, edible glitters, sugars etc. while icing is still wet.
  14. Once decorated, leave biscuits to dry completely, about an hour. Once dry, you can decorate further with food pens if desired.
  15. Biscuits will keep well for up to a month in an airtight container.
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