Bunny Biscuits

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Confession: I wish I was an awesome biscuit decorator but I am not (can you tell?). I’ve always admired decorated biscuits and in awe of peoples talent. Maybe I should do a course and see if I can improve my skills. They can’t get any worse right?… right?

These Bunny Biscuits are so incredibly easy to make and decorate that they are a great activity for the kiddies over the long weekend (and current school holidays for some). You don’t need any fancy equipment (ok so that’s probably where I am going wrong. In my defense my piping bag broke) and no fancy ingredients. This is a fun little cooking experience for the whole family (or just you if you are like me and soooooooooooo not doing this with the kiddies!). 

These make for a great gift too. Wrap in little cellophane for a yummy non chocolate gift this year. 

Want more Easter recipes? My Mixing Easter e-book has 34 delicious recipes to see you through Easter and the rest of the year!

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Bunny Biscuits
This will make 20 large bunnies.
Print
Biscuits
  1. 250g butter, cubed
  2. 100g white sugar, can reduce
  3. 2 tsp vanilla bean paste
  4. 100g rice flour
  5. 300g plain flour
Icing component
  1. 380g icing sugar, you may require more
  2. 2 egg whites
  3. 1 Tbsp lemon juice
  4. pink gel food colouring
  5. black gel food colouring
  6. 20 small white coated chocolates or 10 mini marshmallows cut in half
Then mix like this
  1. Preheat oven to 180C. Line two baking trays with baking paper.
  2. Place all biscuit ingredients into the bowl. Speed 7 / 1 minute. Scrape down the sides at the 30 second mark.
  3. Sprinkle bench with a little flour and slightly knead dough until a soft ball is formed. Roll out into 0.5-1cm thickness. I recommend doing this between two long sheets of baking paper.
  4. Flour an egg shape biscuit cutter slightly and cut shapes from the dough. If you don't have an egg shape cutter you can use your TMX TM5 measuring cup as a cutter. Go have a look! It's bunny shaped!
  5. Place egg shapes on the baking trays 2cm apart.
  6. Continue to knead leftover dough. Roll and cut more shapes from until all is used.
  7. Bake for approx 8-12 minutes or until slightly golden. They cook quickly.
  8. Once baked, carefully remove the tray from the oven. Allow biscuits to cool completely on the tray.
  9. Once cool, place icing sugar, egg whites and lemon juice into a medium size bowl. Mix until a smooth icing is achieved. Add more icing sugar if it is still too runny to hold its shape nicely on the biscuit.
  10. Set aside a few tablespoons of the white icing mixture into a bowl. Colour this with a drop of pink food dye. Stir to combine. Cover with some cling film directly on the icing.
  11. Set aside 1 Tbsp of white icing mixture into another bowl. Tint with several drops of black food dye. Mix to combine. Cover with some cling film directly on the icing.
  12. Place white icing into a zip lock bag (finely snip the corner when ready to ice) or piping bag with a fine nozzle and pipe around the outside of the biscuit. Fill in the middle with icing. Tap the biscuit on the bench to smooth out. Set aside to dry. Repeat for all biscuits.
  13. Place the pink icing into a zip lock bag or piping bag and pipe two pink ears on each rabbit.
  14. Using a tooth pick of similar, dot on the black eye on to each rabbits face.
  15. Using a little left over icing, glue the chocolate or marshmallow tail on the rabbit.
  16. Allow to set overnight before wrapping.
Or cook like this
  1. Preheat oven to 180C. Line two baking trays with baking paper.
  2. Place all biscuit ingredients into a food processor. Mix on high for 1 minute or until a manageable dough forms. Stop and scrape down the sides at the 30 second mark.
  3. Sprinkle bench with a little flour and slightly knead dough until a soft ball is formed. Roll out into 0.5-1cm thickness. I recommend doing this between two long sheets of baking paper.
  4. Flour an egg shape biscuit cutter slightly and cut shapes from the dough.
  5. Place egg shapes on the baking trays 2cm apart.
  6. Continue to knead leftover dough. Roll and cut more shapes from until all is used.
  7. Bake for approx 8-12 minutes or until slightly golden. They cook quickly.
  8. Once baked, carefully remove the tray from the oven. Allow biscuits to cool completely on the tray.
  9. Once cool, place icing sugar, egg whites and lemon juice into a medium size bowl. Mix until a smooth icing is achieved. Add more icing sugar if it is still too runny to hold its shape nicely on the biscuit.
  10. Set aside a few tablespoons of the white icing mixture into a bowl. Colour this with a drop of pink food dye. Stir to combine. Cover with some cling film directly on the icing.
  11. Set aside 1 Tbsp of white icing mixture into another bowl. Tint with several drops of black food dye. Mix to combine. Cover with some cling film directly on the icing.
  12. Place white icing into a zip lock bag (finely snip the corner when ready to ice) or piping bag with a fine nozzle and pipe around the outside of the biscuit. Fill in the middle with icing. Tap the biscuit on the bench to smooth out. Set aside to dry. Repeat for all biscuits.
  13. Place the pink icing into a zip lock bag or piping bag and pipe two pink ears on each rabbit.
  14. Using a tooth pick of similar, dot on the black eye on to each rabbits face.
  15. Using a little left over icing, glue the chocolate or marshmallow tail on the rabbit.
  16. Allow to set overnight before wrapping.
The Road to Loving My Thermo Mixer http://www.trtlmt.com.au/
By | 2017-06-12T11:20:21+00:00 March 23rd, 2016|Categories: Easter Week, Sweets|0 Comments

About the Author:

Peta
Peta is a mum to three gorgeous and very energetic young boys. She loves everyday food that is achievable for a busy family, and has a passion for involving children in cooking.

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