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Fluffy Bunny biscuits

  • 0:30 Prep
  • 0:12 Cook
  • 16 Servings
  • Advanced


  • 1 1/2 cups plain flour
  • 1/2 cup icing sugar mixture
  • 1/3 cup cocoa powder
  • 125g butter, chopped
  • 3 tablespoon milk
  • 75g white choc melts, melted
  • 1/2 cup desiccated coconut
  • 2 tablespoon strawberry jam


  • 1
    Preheat oven to 180C or 160C fan-forced. Line 2 large baking trays with non-stick baking paper.
  • 2
    Place flour, icing sugar mixture and cocoa into food processor. Add butter and process in short bursts until mixture resembles breadcrumbs. Add milk and process again in short bursts until the dough starts clumping together. Turn out onto a sheet of non-stick baking paper and press the dough together.
  • 3
    Divide in half and roll out one portion to 5mm thickness. Using an 8cm bunny-shaped cutter, cut out shapes from the dough (as close together as possible). Gently re-roll the dough scraps and cut out more shapes.
  • 4
    Place onto a baking tray. Repeat with other portion of dough. Chill for 15 mins then bake for 12 mins. Transfer to a wire rack to cool completely.
  • 5
    Spread white chocolate onto half the biscuits and sprinkle with coconut. Leave to set. Spread jam onto the other biscuits and place a bunny with coconut on top of each to create a sandwich. Tie necks with ribbon, if you like.

Source: taste.com.au


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