Appetisers & Snacks, Baking, Chocolate, Confectionery, Cookies & Biscuits, Easter

White chocolate easter bunny biscuits

This week my kids loved that I was working on these Easter bunny biscuits – Easter definitely came early for them! They were hovering around the kitchen looking for samples and scraps….
These Easter treats are easy enough for the kids to make (with adult supervision) – and great for keeping them busy during the school holidays.

White chocolate easter bunny biscuits
White chocolate easter bunny biscuits
Print Recipe
You will need 14 ice-block sticks for this recipe.
Servings Prep Time
14 35 mins
Cook Time
15 mins
Servings Prep Time
14 35 mins
Cook Time
15 mins
White chocolate easter bunny biscuits
White chocolate easter bunny biscuits
Print Recipe
You will need 14 ice-block sticks for this recipe.
Servings Prep Time
14 35 mins
Cook Time
15 mins
Servings Prep Time
14 35 mins
Cook Time
15 mins
Ingredients
Servings:
Instructions
  1. Preheat oven to 180C/160C fan-forced. Line 3 baking trays with baking paper.
  2. Beat butter, sugar, egg and paste in bowl with an electric mixer until light and fluffy. Stir in chocolate and flour. Refrigerate 15 minutes.
  3. Roll 28 level teaspoons of mixture into balls (these will form the ears). Divide remaining mixture into 14 large balls (about 1 ½ tablespoons each) for the bunny faces. Place dough balls on trays (about 4-5 per tray). Flatten balls with the palm of your hand to form a 7cm diameter circle.
  4. Shape smaller balls into log shapes and position on top of each larger round to represent the ears. Flatten balls with palm of hand to form long bunny ears. Slide an ice-block stick two-thirds of the way into dough.
  5. Press mini m and m’s into dough for the eyes and a white chocolate melt for the nose. Bake for about 12 minutes or until light golden (see note). Cool on tray.
  6. Once biscuits are cold, decorate with melted chocolate to define ears, mouth and whiskers (this step is optional).
Recipe Notes

NOTE: If biscuits are undercooked they may be too soft and break away from the ice-block sticks.

TIP: Biscuits can be stored in an airtight container, between layers of baking paper, for about 3-4 days.

This kitchenink recipe is also published on the Hills District Mums website.


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