Easter Bunny Biscuits

Buttery, chocolate Easter Bunny biscuits holding onto a mini Easter egg

INGREDIENTS

Butter 250g
Sugar 200g
Vanilla Essence 5ml
Egg 1 large
Cake Flour 480g
Cocoa Powder 50ml
Baking Powder 10ml
White Chocolate to decorate
Mini Easter Eggs to decorate

METHOD

Cream the butter, sugar and vanilla essence, then add the egg and continue beating until light and fluffy. Sift in all the dry ingredients and mix well to form a dough. Roll out the dough on a lightly floured surface to a thickness of about 2-3mm. Cut the bunny shapes and place on a baking tray lined with baking paper, carefully folding the arms over a spacer. I made my own bunny template from a piece of cardboard, but you could use a cookie cutter if you have one. For the spacer I rolled a ball out of tinfoil to the width of the mini Easter egg.

Bake at 180˚C for 5-7 minutes, keep an eye on them when they’re in the oven to make sure they don’t burn. Once cool, pipe two dots of white chocolate for the eyes and gently place the mini Easter egg in the arms of the bunny.