Sugar Bunny biscuits

March 22nd 2018
By: Melanie Hollidge

So Easter is around the corner and Peter Rabbit is out in force so it is a perfect opportunity to perfect your Sugar bunny biscuits. These sweet treats are not only yummy they can double as decorations for any Chigwell, Loughton or Woodford Easter event. To make about two dozen biscuits you will need:

1 x bunny biscuit cutter
1 1/2 c. all-purpose flour, 
1/4 tsp. of salt
1/2 c. of unsalted butter, at room temperature
1 oz. cream cheese, at room temperature
1/2 c. granulated sugar
1 large egg, plus 1 large egg white
1/2 tsp. pure vanilla extract
2 c. confectioners’ sugar
1/2 tsp. water
1/4 c. finely shredded unsweetened coconut

Whisk the flour and salt in a bowl. Beat the butter, cream cheese, and granulated sugar with an electric mixer until light and fluffy. Beat in the whole egg and vanilla. Gradually mix in the flour mixture until combined.  Mould the dough into a ball and wrap it in plastic wrap to chill for an hour.

Preheat your Chigwell, Loughton or Woodford oven to 325°F. Line two baking sheets with parchment paper. Roll dough to 1/4 inch thick. Cut biscuits out with a bunny-shaped cutter. Bake until golden around edges for about 11 to 12 minutes. Cool on pan for 5 minutes, and then remove to a wire rack to cool completely. 

To make the icing, you whisk together confectioners’ sugar, egg white, and water in a bowl until it is thick and smooth. Using a piping bag pipe the outline of the bunnies on to the biscuits and let it dry for a few minutes. Then flood the centre of piping with royal icing and sprinkle with coconut or whatever the children will like. Let them dry completely before sharing them with your very own Chigwell, Woodford or Loughton sweet sugar bunnies.