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Iced Easter Bunny Biscuits and chicks in a variety of colours on a wire rack
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Easter Bunny Biscuits

Easter Bunny Biscuits are fun to make and can be iced and decorated any way you or your children want.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Teatime
Cuisine: British
Servings: 30
Author: Susie@Everyday Cooks

Ingredients

For the Easter Bunny Biscuits:

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

For the icing:

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

Instructions

Preparation:

  • Grease the baking sheets or line with silcone baking mat or magic liner

For the dough:

  • EITHER: Cream the butter and sugar together until pale and beginning to thicken. Beat in the eggs and vanilla extract
    Easiest with a hand or stand mixer
  • In another bowl, combine the flour, baking powder and salt. Add the dry ingredients to the butter and eggs, and mix thoroughly.
  • OR: Blitz all the ingredients in a food processor until they form a ball of dough

To make the biscuits:

  • Halve the dough and 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
  • When you're ready to make the biscuits, preheat the oven to 190°C/170°C fan, gas mark 5/375°F
  • 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
  • Sprinkle a little more flour onto the rolling pin roll out to a thickness of about ½ cm (5mm)
  • 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
  • Bake for 10–12 minutes, by which time they will be slightly golden around the edges
  • Cool on a wire cooling rack and repeat with the other ball of dough - or freeze it for later. Wait until the biscuits are completely cool to ice them.

For the icing:

  • Sift the icing sugar and dried egg white together into a bowl. Mix the powders carefully with a spoon, to avoid sugar everywhere. 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
    Make up half the icing at a time so that it doesn't dry out
  • Try icing one biscuit to see if the icing spreads well
  • 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
  • Add sugar balls for eyes while the icing is still slightly wet. Use ready-made writing icing tubes when the icing is dry if you want to pipe features.

Video

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