EASTER BUNNY BISCUITS

(makes about 40 biscuits)

INGREDIENTS

Biscuit dough

260 g butter (at room temperature)

150 ml (120 g) castor sugar

250 ml (125 g) icing sugar

2 eggs

Seeds scraped from 1 vanilla pod or 5 ml vanilla essence

770 ml (400 g) cake flour

230 ml (110 g) cornflour (Maizena®),

Extra cornflour for rolling

Royal icing

5 egg whites

5 ml lemon juice

1 kg icing sugar, sifted

METHOD:

Biscuit dough method:

  • Cream the butter, castor sugar and icing sugar together in a large mixing bowl.
  • Add the eggs, one at a time, beating well after each addition. Add the vanilla.
  • In a separate bowl, sift the cake flour and cornflour together.
  • Add the dry ingredients to the butter mixture and mix to make a dough.
  • Rest for 1 hour in the fridge before using.
  • Preheat the oven to 170 °C. Grease and line two baking sheets.
  • Lightly dust the work surface with cornflour and roll out the dough to about 5 mm thick. Cut out the bunny shapes.
  • Place onto the prepared baking sheets and refrigerate for 15 minutes before baking – this will prevent shrinking and uneven browning of the biscuits.
  • Bake for 8–10 minutes.
  • Transfer to a wire rack to cool.
  • Decorate as desired once completely cool.

Royal icing method:

  • Beat the egg whites lightly with a fork. Add the lemon juice
  • Place the icing sugar in a large bowl and add two-thirds of the egg white. Using an electric mixer, beat at a low speed to incorporate the icing.
  • Add more egg white as needed to get a firm, stiff peak consistency. The icing must be smooth and of a spreading consistency. Refrigerate in an airtight container for up to a month.
  • This icing must not be aerated – otherwise small air bubbles show when you use it to pipe – just mix to get it mixed and try not to incorporate air into it

Decorating the biscuits:

  • Pipe the outline and edges of the bunnies with the royal icing and wait for it to dry completely. You can make it any colour.
  • To fill in the gaps, mix the royal icing with food colouring to get the colours you want and then thin down with a small amount of water to get a runny consistency.
  • Fill squeeze bottles with the various colours and use the nozzles to flood the biscuits between the piped lines of royal icing.
  • Use the royal icing to pipe detail on the bunnies once they are completely dry and the icing has set.

 

 

 

 

SHARE THIS RECIPE

Enquire Now

For orders, quotations or more information about services leave a message, we would love to hear from you!

Bak vir Pret & Profyt

For orders, quotations or more information about services leave a message, we would love to hear from you!

Baking for Pleasure & Profit

For orders, quotations or more information about services leave a message, we would love to hear from you!