Easter bunny biscuits
Delight in festive Easter bunny biscuits made with creamy butter, a touch of cocoa, maple syrup, and vanilla. These charming treats combine white wheat, corn, and rice flours for a melt-in-your-mouth experience, perfect for holiday celebrations!
- 22 May 2025
- Cook time 30 min
- Prep time 30 min
- 8 Servings
- 9 Ingredients
Easter is a time for celebration, and what better way to celebrate than with some delightful, homemade Easter bunny biscuits? These biscuits are not only tasty but also fun to make, especially if you have little ones who enjoy helping out in the kitchen. With a mix of flours and just the right amount of sweetness, these Easter bunny biscuits are bound to be a hit at any Easter gathering.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, beat the softened butter and sugar together until the mixture is light and fluffy. This should take about 2-3 minutes using a hand mixer or stand mixer on medium speed.
Add the maple syrup and vanilla extract to the butter and sugar mixture. Mix until well combined.
In a separate bowl, sift together the all-purpose white wheat flour, corn flour, and white rice flour to remove any lumps and ensure even distribution.
Gradually add the dry ingredients to the wet mixture, mixing until a dough forms. You may need to use your hands to bring the dough together towards the end.
Divide the dough into two equal parts. To one portion, add the dry cocoa powder and brown sugar. Knead until the cocoa powder and sugar are fully incorporated, producing a chocolate dough. Now, you have one plain dough and one chocolate dough.
Lightly flour a clean surface and roll out each dough to about 1/4-inch (6mm) thickness. Using bunny-shaped cookie cutters, cut out shapes from the dough. Combine scraps and roll out again until all the dough is used.
If you like, you can use a toothpick to add facial features to the bunnies, or use small candies or sprinkles for eyes and noses before baking.
Place the bunny-shaped dough pieces onto the prepared baking sheets, leaving a little space between them. Bake in the preheated oven for 10-12 minutes, or until the edges start to turn golden brown.
Remove the biscuits from the oven and allow them to cool on the baking sheets for about 5 minutes. Then transfer the biscuits to wire racks to cool completely.
Once fully cooled, enjoy your festive Easter Bunny Biscuits with a cup of tea or share them with family and friends.
Tips:
- Make sure your butter is at room temperature for easier mixing.
- Use a bunny-shaped cookie cutter for an added festive touch.
- Chill the dough for about 30 minutes before rolling it out to make it easier to handle.
- For an extra chocolatey flavor, you can drizzle melted chocolate over the biscuits after they have cooled.
- If you want to add some color, consider decorating the biscuits with icing or edible glitter.
- Store the biscuits in an airtight container to keep them fresh for up to a week.
Baking these Easter bunny biscuits is a delightful and rewarding activity that brings festive cheer to your Easter celebrations. Not only are they fun to make, but they also taste delicious, combining the buttery richness with subtle hints of vanilla and cocoa. So gather your ingredients, put on your apron, and get ready to make some delightful biscuits that will impress family and friends alike!
| Nutrition Facts | |
|---|---|
| Serving Size | 80 grams |
| Energy | |
| Calories 380kcal | 19% |
| Protein | |
| Protein 4.85g | 3% |
| Carbohydrates | |
| Carbohydrates 36g | 11% |
| Fiber 1.81g | 5% |
| Sugar 8g | 8% |
| Fat | |
| Fat 24g | 28% |
| Saturated 13g | 43% |
| Cholesterol 66mg | - |
| Vitamins | |
| Vitamin A 210ug | 23% |
| Choline 9mg | 2% |
| Vitamin B1 0.12mg | 10% |
| Vitamin B2 0.02mg | 2% |
| Vitamin B3 0.80mg | 5% |
| Vitamin B6 0.04mg | 2% |
| Vitamin B9 16ug | 4% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.03mg | 0% |
| Vitamin K 2.07ug | 2% |
| Minerals | |
| Calcium, Ca 16mg | 1% |
| Copper, Cu 0.15mg | 17% |
| Iron, Fe 0.83mg | 8% |
| Magnesium, Mg 24mg | 6% |
| Phosphorus, P 70mg | 5% |
| Potassium, K 90mg | 3% |
| Selenium, Se 7ug | 13% |
| Sodium, Na 4.28mg | 0% |
| Zinc, Zn 0.58mg | 5% |
| Water | |
| Water 10g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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