Bunny biscuits

Ingredients

• 200 g00 flour
• 125 gbutter
• 100 gicing sugar
• 1egg
• zest of 1lemon
• 80 gicing sugar
• 1 tablespoon (15 ml)water
• as neededpink food colouring
• 30small dark chocolate eggs

Instructions

1. 1

   Make the dough

   Pile the flour on the work surface and make a well in the middle. Add the lemon zest, 100 g icing sugar and cubed butter.

2. 2

   Mix the ingredients

   Add the egg and bring the mixture together, first using a pastry scraper and then your hands.

3. 3

   Chill the dough

   Work the dough only until it is smooth and combined. Wrap it and chill for 30 minutes. Make 30 foil balls, each about the same size as a chocolate egg.

4. 4

   Shape the biscuits

   Roll the dough out on a lightly floured surface and cut out gingerbread-person shapes; the mixture makes about 20. Turn each figure upside down, with its head facing down, and place a foil ball in the middle. Lift the arms around the ball to make a hug, without pressing too firmly.

5. 5

   Bake and cool

   Shape the figure's legs into points to resemble ears, then transfer the biscuits to a baking tray. Bake in a preheated conventional oven at 180°C for 15 minutes. Remove them from the oven and carefully take out the foil balls while the biscuits are still warm. Leave to cool completely, then put a chocolate egg in the centre of each.

6. 6

   Mix the icing

   Put 80 g icing sugar and the water in a small bowl and whisk them together. Add pink food colouring.

7. 7

   Decorate the biscuits

   Mix again until the icing is smooth, fluid and evenly coloured. Transfer it to a piping bag and decorate the edges of the rabbits. Leave the icing to set for 1 hour before serving.

What are bunny biscuits?

These are shortcrust biscuits shaped like little figures holding chocolate eggs, made here with a gingerbread-person cutter turned upside down. Their Easter look comes from the pointed legs, which become ears, and the pink icing around the edges.

The recipe follows the familiar European tradition of buttery, rolled-out biscuits, adapted into a festive edible decoration. The chilled dough is easier to cut and shape, while the foil forms a hollow to hold the chocolate after baking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 165 calories, 4g protein, 21g carbs, 8g fat.

The flour and sugars provide most of the carbohydrates, while butter and the chocolate eggs contribute most of the fat. The egg adds a little protein, but this is mainly a sweet biscuit rather than a protein-rich snack. Pair one with fruit or serve it after a meal that includes a more substantial source of protein.

The dough ingredients

Butter and icing sugar: these give the biscuits their rich, tender, short texture. Keep the butter in cubes and work the dough only until it comes together.

Lemon zest: it adds a fresh citrus note to the buttery base. Finely grate the zest so it mixes evenly through the dough.

Shaping the chocolate hug

Foil balls: shape them to match the size of the chocolate eggs, so the cavity will fit the filling. Make them smooth and compact, and keep them centred on each biscuit.

Arms and ears: lift the arms gently around the foil rather than pinching the dough tightly. Point the legs into ears before baking, as the biscuits are more fragile once cooked.

Baking and doneness

Oven: bake in a preheated conventional oven at 180°C for 15 minutes. The biscuits should be set; avoid waiting for a deep brown colour, which can make shortcrust biscuits dry.

Foil removal: take the foil out while the biscuits are still warm, when the shapes are less likely to crack around the cavity. Let them cool completely before adding the chocolate eggs.

Getting the icing right

Consistency: add pink colouring to the icing sugar and water, then mix until the colour is even and the icing can flow. If it seems too thick to pipe, mix it thoroughly before deciding whether it needs a tiny extra amount of water.

Setting: pipe around the biscuit edges, then leave the decoration undisturbed for 1 hour. This gives the icing time to firm before the biscuits are handled or served.

Serving and timing

These biscuits work well on an Easter tea table alongside fruit, tea or coffee. Their chocolate centres make them a sweet treat on their own, so serve them in small portions if there are other desserts.

The recipe takes 65 minutes in total, including the 30-minute chill and 1-hour icing set. Allow the biscuits to cool fully before piping and serving, as warm biscuits can soften the icing and chocolate.

Recipe notes & tips

• Chill the dough for the full 30 minutes so it is easier to roll and cut.
• Dust the work surface lightly with flour to stop the dough sticking without making it dry.
• Use a foil ball close in size to the chocolate egg so the finished centre fits neatly.
• Lift the arms around the foil gently to reduce the chance of cracks during baking.
• Pipe the icing only after the biscuits have cooled completely.
• Let the icing set for the full hour before stacking or packing the biscuits.

Variations

• Citrus swap: use finely grated orange zest instead of lemon for a warmer flavour.
• White chocolate: use small white chocolate eggs in place of the dark ones.
• Different icing colour: tint the icing another food-colouring shade to suit your Easter table.
• Extra decoration: pipe small dots or lines of icing on the ears once the outline has set.
• Plain finish: leave off the pink icing for a simpler biscuit with the same chocolate centre.

Common mistakes to avoid

• Overworking the dough: it can turn firm; stop mixing as soon as it is smooth and combined.
• Skipping the chill: soft dough is difficult to cut cleanly; chill it for 30 minutes before rolling.
• Pressing the arms too firmly: the dough may split; curve them around the foil without squeezing.
• Removing foil after cooling: the cavity may be harder to clear cleanly; take it out while the biscuits are warm.
• Adding chocolate while warm: it can melt; wait until the biscuits are completely cool.
• Thin icing: it may run off the edges; mix the icing until fluid but thick enough to pipe.

How to store

Once the icing has set, keep the biscuits in an airtight container at room temperature for up to 3 days. Store them in a single layer or separate layers with baking paper; they are best eaten without reheating.

Frequently asked questions