Easter Bunny Biscuits

Easter Bunny Biscuits can be iced anyway you or your children want.

Easter Bunny Biscuits

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These iced Easter Bunny Biscuits are delicious and kept mysteriously disappearing. Fortunately, the recipe makes about 40 small biscuits so they are plenty for everyone.

Cutters

I bought new cutters for the Easter Bunny Biscuits as I didn’t have the shapes I wanted – any excuse! Mine were about 5cm, which is a nice size for a small snack.

Colourings

I used gel colours by SugarFlair in Egg Yellow, Baby Blue, Pink, Apricot/Tangerine, Party Green, Primrose.  You can mix, as I did to get the lilac colour. These are sold as an Easter Set and are great for almost any cakes you make. The other colour I have is Christmas Red, which I use for a strong red e.g. in Red Velvet Cupcakes.

Gel or paste colours are concentrated so they don’t make your icing runny and are ideal if you want a strong colour. If you use liquid colouring, watch the consistency. If the icing gets too runny, just add a little more sieved icing sugar. You only need a small amount so add with the tip of a cocktail stick. Add a minuscule amount to start with as they’re very strong.

If you use liquid colours, you won’t get such vivid colours and you may need to add extra icing sugar. Any sort of colouring is fine – use what you have, or what you prefer.

How to ice the biscuits

Make the white icing and put only a small amount into another bowl for colouring, leaving the white icing covered so that it doesn’t dry out. Add a tiny amount of colouring and mix well, adding more colour until you have the shade you want.

Test-ice the first biscuit to make sure the consistency is right (I made 2 batches and the first was instantly okay, the second needed more water although I’d swear I made them the same.)

Put about half a teaspoon of icing on the biscuit (exactly how much depends on the size of your biscuits). Use a palette knife to smooth it over. The icing should slowly relax and form a smooth surface. You can see the difference between these two chicks – the yellow one is smooth, but the icing on the peach one needed more water:

I used sugar balls for the eyes for most biscuits and Writing Icing for other piping. Not very successfully really. It isn’t my thing at all! Just as well they taste great.

Helpful Tools

• Staedter Easter Cookie Cutter Set – The cutters I used were smaller than the biscuits that I usually make, but I rather liked them. They’re ideal for children, especially for a party, and my daughter’s work colleagues enjoyed them too! There are plenty to choose for at Amazon if you don’t want a set of cutters.
• Sugarflair Gel Colouring Sets – The sets vary, but they’re a good way of buying a basic set of colours if you’re interested in making iced cakes and biscuits. The Sugarflair Pastel Set looks nice
• Dr Oetker Writing Icing Various Colours – Easy to buy at the supermarket, and easy to use as they’re ready to go. No fiddling with icing bags or nozzles.

If you like this…

…Why don’t you try:

• Rose Biscuits
• White Chocolate & Raspberry Cookies
• Iced Ginger Shortbread

Easter Bunny Biscuits

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• Author: Everyday Cooks
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes + chilling time + decoration time
• Yield: 30-40 1x

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Description

Easter Bunny Biscuits can be iced anyway you or your children want.

You will need:

• 2 Baking sheets
• Optionally magic liner or a silicone baking mat
• Bunny or other Easter cutters

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Scale 1x2x3x

Ingredients

For the Easter Bunny Biscuits:

• 100g butter at room temperature
• 100g caster sugar
• 1 large egg
• ½ teaspoon (2.5ml) vanilla extract
• 200 grams plain flour (plus extra)
• ½ teaspoon (2.5ml) baking powder
• ¼ teaspoon (1.25ml) salt

For the icing:

• 300g icing sugar
• 2 tablespoons (30ml or 2 sachets) powdered egg white
• 40ml warm water
• Food colourings

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Instructions

Preparation:

1. Grease the baking sheets or line with silicone baking mat or magic liner

For the Bunny Biscuits:

1. EITHER: Cream the butter and sugar together until pale and beginning to thicken
   • Easiest with a hand or stand mixer
2. Beat in the eggs and vanilla extract
3. In another bowl, combine the flour, baking powder and salt
4. Add the dry ingredients to the butter and eggs, and mix thoroughly.
5. OR: Blitz all the ingredients in a food processor until they form a ball of dough
6. Halve the dough, roughly form into balls in your hands, put each ball in a plastic box with a lid, and rest in the fridge for at least 1 hour
   • Overnight is fine
7. When you’re ready to make the biscuits, preheat the oven to 170°C fan, gas mark 5
8. Take one ball of dough out of the fridge, sprinkle a little flour on your surface, place the dough on it and flatten with your hand
9. Sprinkle a little more flour onto the rolling pin roll out to a thickness of about ½ cm (5mm)
10. Cut into bunny (or other animal) shapes, dipping the cutter into flour as you go, and place the biscuits a little apart on the baking sheets
11. Bake for 10–12 minutes, by which time they will be slightly golden around the edges
12. Cool on a wire cooling rack and repeat with the other ball of dough – or freeze it for later
13. Wait until the biscuits are completely cool to ice them.

For the icing:

1. Make up half the icing at a time so that it doesn’t dry out
2. Sift the icing sugar and dried egg white together into a bowl
3. Mix the powders carefully with a spoon, to avoid sugar everywhere
4. Add the hot water to the sugar a little at a time and mix until it is spreadable, but not too runny
   • You may not need all the water
   • Try icing one biscuit to see if the icing spreads well
5. Add colouring at any point, easiest with the tip of a cocktail stick if you’re using gel/paste colours
   • See Note for the colours I used
6. Add sugar balls for eyes while the icing is still slightly wet
7. Use ready-made writing icing tubes when the icing is dry if you want to pipe features

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Notes

Everyday Cooks Tips:

Colourings:

I used gel colours by SugarFlair in Egg Yellow, Baby Blue, Pink, Tangerine, Party Green. You can buy Sugarflair Gel Colouring Sets from Amazon.

Make ahead:

• You can make the dough the day before and keep in the fridge until you’re ready OR
• Freeze the dough for up to a month OR
• (My favourite) Since you’re making it anyway, make twice as much and freeze half the dough for another time

• Category: Teatime
• Method: Bake
• Cuisine: British