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Easter bunny biscuits
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Makes: 25-30 biscuits
125g unsalted butter, softened
150g caster sugar
1 tsp vanilla extract
1 British Blacktail Egg (any size)
200g plain flour
50g cocoa powder
150g white chocolate, chopped
25g desiccated coconut
25-30 mini marshmallows
1. Heat the oven to 200°C, gas mark 6 and line 2 baking sheets with baking parchment. Put the butter and caster sugar in a mixing bowl. Beat with a wooden spoon or electric mixer for a few minutes, until slightly paler. Mix in the vanilla and egg. Gradually add the flour and cocoa powder, beating as you go, until the mixture starts to clump together. Bring it together with your hands, wrap and chill for 45 minutes.
2. Remove the biscuit dough from the fridge and roll it out between 2 pieces of baking parchment to 5mm thick. Use a bunny-shaped cutter (or print/draw a template and use that instead) to cut out shapes.
3. Arrange the biscuits on the prepared baking sheets and bake for 10-12 minutes. Leave for a few minutes before moving to a wire rack to cool completely.
4. Melt the white chocolate in short bursts in the microwave, stirring every 10 seconds, or in a bowl over a pan of barely simmering water, until smooth. Place the coconut into a small bowl.
5. To make the bunny tails, dip a mini marshmallow into the white chocolate (use a cocktail stick or skewer to help) and coat the base and sides. Roll the marshmallow in coconut, then set aside.
6. Dip the biscuits into the white chocolate so they are half coated. Stick a coconut marshmallow on as a tail, then leave to cool completely before packaging up to give as gifts or eat immediately. These biscuits will keep well for up to 1 week.
Typical values per serving: