(makes about 40 biscuits)


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


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.





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