I made these cute bunny shortbread biscuits a couple of weeks ago in preparation for Easter. I’ve been cracking on with my Easter recipes, having recently updated my favourite Chocolate Orange Hot Cross Buns.
For my latest recipe idea, because that hot cross bun recipe that takes a fair amount of time to make, I wanted my next Easter bake to be easier and something kids and adults alike will enjoy baking!
I took this Vegan Shortbread recipe and used a bunny biscuit/cookie cutter I’ve had for years and only really ever used occasionally. I used the cutter to stamp out adorable bunny-shaped shortbreads. They might even be too cute to eat?!
Then once the shortbreads were baked and then cooled down, I made a very small amount of white glacé icing – I made sure the icing was quite thick and then I popped it in a piping bag, snipped the end and piped small ‘blobs’ of icing on the tail end of each bunny shortbread. If you don’t use homemade glacé icing, you can also use those tubes of readymade icing or melted chocolate of your choice instead.
The final decoration was a mini chocolate egg on the end of each biscuit to resemble a bunny tail. I used a 75g bag of vegan mini chocolate eggs. Some of the biscuits I didn’t decorate, so I made do with one bag of chocolate eggs, so if you want to decorate every biscuit, you might want to grab another bag of mini chocolate eggs.
You might also need more chocolate if you’re like me and find yourself snacking your way through the bag as you decorate…
This shortbread recipe was one of my late grandma’s favourite biscuits. My grandma was half Scottish and she always loved her shortbread. When I first made them, she enjoyed them so much, she asked me to bake them again. I unfortunately never got the chance to, but this recipe will hold a special place in my heart, because I know just how much she loved it.
I’ll be baking these shortbread biscuits again over Easter. They’re fun, cheap to make and are a great Easter baking project!
Further decoration of these biscuits is optional, you can leave them as they are with an extra sprinkle of sugar, or drizzle with melted chocolate and sprinkles.
Easter Bunny Shortbreads
- 200 g vegan baking block softened
- 100 g sugar I use vanilla sugar
- 150 g plain flour
- 150 g self-raising flour
- 1/2 teaspoon vanilla extract
- Glacé icing or melted chocolate of your choice
- 75 g mini chocolate eggs (I use vegan)
- Line two large baking trays with parchment paper or silicone baking mats and set aside. Preheat oven to 160°C / 140°C Fan / 325°F / Gas Mark 3. Cream the softened vegan baking block and the sugar until light and pale in colour (about 1-2 minutes).
- Now sift the flours and add to the creamed baking block and sugar mixture along with the vanilla extract. Continue to mix until a crumbly and soft ball of dough comes together. Don’t overwork the dough, try to touch it as little as possible. At this point you can wrap the dough in clingfilm and chill it for 15 minutes, however this is an optional step - it does make rolling the dough out easier.
- On a lightly floured surface roll the dough out to about 1/2 cm thickness. Using your favourite biscuit/cookie cutters (I use a bunny-shaped cutter), cut out shapes from the dough and transfer to the lined baking trays. Sprinkle the top of each biscuit with a little extra sugar or you can dust each baked biscuit with icing sugar after baking if you prefer.
- Bake the biscuits for 15-20 minutes until they’re crisp and slightly golden around the edges - all ovens are different so they may need baking for longer. I like adding a little extra sugar to the tops at this point.
- Once baked, leave to cool on the baking trays for 5-10 minutes, then carefully transport to a wire rack and allow the biscuits to cool completely to room temperature.
- Now decorate with a dab of glacé icing on the end of each bunny shortbread to attach the mini chocolate egg, which will look like the bunny tail. Allow the icing to set before serving.
- Shortbread will keep in an airtight container for up to one week.
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