These Easter bunny biscuits are sure to go down a treat at Easter, whether you're making them for the family or to wrap up and give to friends.
What’s more classic than Easter bunny biscuits? Nothing!
Our recipe for these biscuits is so basic, so perfect for getting the kids involved in the kitchen and baking. In fact, they’re so simple you could probably kick back and relax – only jumping in when they need to go in the oven (and if you see any utensils go flying!)
Speaking of kids, if they’ve got any Easter parties coming up then these will be just right. With minimal ingredients, you can make big batches of them and serve them up on platters to the masses – with great results.
Then with any leftover mixture, just put it in the freezer to avoid wasting and use next time you need a quick afternoon sweet fix – bunny shape or not.
Follow this simple, easy recipe to make delicious Easter bunny biscuits.
- For this Easter recipe
- You will need:
- 100g (3 1/2oz) butter
- 75g (2 3/4oz) caster sugar and extra for sprinkling
- 1 large egg
- 225g (8oz) plain flour
- 1/2tsp mixed ground spice
- 1/2tsp ground cinnamon
- 50g (1 3/4 oz) currants - 12 currants for eyes
- 2tbsp milk
- To decorate:
- pretty ribbon
Preheat the oven to 200C/400F/gas 6. Grease two baking sheets. Cream the butter and sugar together with an electric whisk. Add the egg and whisk again.
Add the flour, spices and currants and mix well. Lightly knead, then roll out to a 5mm (1/4 inch) thickness. Use a bunny or other shaped cutter to press out about 12 biscuits, re-rolling the dough as necessary.
Arrange the biscuits on a baking tray and brush with milk. Make eyes with the extra currants and sprinkle over the remaining sugar. Bake for 12-15 mins or until golden. Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Tie ribbons around the necks of the bunnies.