Easter Bunny Shortbread Biscuits

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Kids will adore making these dinky little guys.

Serves: Makes up to 20
165g plain flour
100g butter, cubed and chilled
125g caster sugar
1 tsp good-quality vanilla extract (optional)
1 free-range egg yolk
melted chocolate, to decorate (optional)



Tip the flour into a food processor. Drop in the butter and whizz until the mixture forms rough breadcrumbs, add the sugar, vanilla and egg yolk and whizz until it comes together to form a rough dough.

Preheat the oven to 180°C/160°C fan. Grease 2 large baking sheets. Roll out the dough to a thickness of about 3-5mm and cut out bunny-shaped biscuits (or Easter egg or any shape you like) using a cookie cutter. Re-roll the trimmings to make more biscuits. When you lay the biscuits out on the baking sheet leave a little room between the biscuits for them to expand slightly. Bake for 10-12 minutes until turning pale golden brown around the edges. Don’t let them brown too much. Then transfer to a wire rack to cool.

Once cool use a very fine paintbrush and/or a toothpick dipped in melted chocolate to decorate the bunnies anyway you like.