03 Apr Easter Bunny Biscuits
Foodie Friday: Spending the lead up to Easter at home is the perfect opportunity for some family fun in the kitchen. The kids will love helping you to make (and then eat!) these oh-so-cute Easter Bunny Biscuits.
Prep: 0:30 Mins
Cook: 0:15 Mins
- 170 g butter
- 1 1/4 cups icing sugar mixture
- 1 tsp vanilla extract
- 1 pinch salt
- 3 egg yolks
- 2 1/2 cups plain flour
- 12 marshmallows
- 24 pink Smarties
- 72 pink Tic Tacs
- 3 drops pink liquid food colouring
- 2 egg whites
- 2 tsp lemon juice
- 3 cups icing sugar sifted
- Preheat the oven to 170˚C.
- Whisk the butter by hand until it is smooth and creamy.
- Mix in the icing sugar then add the egg yolks, vanilla and salt. Stir until combined.
- Add the flour and mix it loosely with a wooden spoon until the dough comes together.
- Turn it out onto a floured surface and knead until the dough is smooth. Shape it into a disc and wrap it in cling wrap. Refrigerate the dough for 30 minutes.
- Roll out the dough to about 1cm thick. Use a 5 – 6cm round cookie cutter to cut 12 bunny butt shapes out of the dough. Then use a small egg-shaped cookie cutter to create 24 bunny feet.
- Place the cookies onto two baking trays lined with baking paper. Bake in the oven for 10 – 15 minutes until just browned around the edges. Cool on a cooling rack while you make some royal icing.
- Divide the icing into two halves. Colour one half with a few drops of rose food colouring to make it very light ‘bunny’ pink.
- Ice half of your biscuits with pink and half white. Add two bunny’s feet to each round circle. Add a marshmallow tail and then a Smartie as a paw pad and three tic tacs for the paw toes.
- Icing: Using an electric mixer, whisk egg whites with the lemon juice until combined.
- Gradually add in sifted icing sugar on low speed until smooth.
- Add food colour of your choice.
- Pipe onto bunny biscuits.
- Leave for 2-3 hours to set hard.
Source link: www.bestrecipes.com.au