Easter Caramel Bunny Biscuits
It takes just four ingredients to make our delicious Caramel Bunny Biscuits and the whole family can get involved with making this delicious Easter treat. Well, what are you waiting for? Hop to it!
Butter
Caster sugar
Vanilla extract
Plain flour
To decorate:
1 tube of white icing
You will also need:
Baking tray lined with baking paper
Rabbit shaped cookie cutter
Piping nozzle
Step 1 of 7
Preheat the oven to 180C (160c for fan ovens), Gas Mark 4
Step 2 of 7
Cream the butter and sugar with the vanilla until pale and fluffy. Add the flour and knead gently to a dough. Wrap the dough in cling film and chill for 10 minutes in the fridge.
Step 3 of 7
Remove the dough from the fridge and roll out on a floured surface until it is a as thick as a one pound coin. Cut out rabbit shapes using the cutter and place onto a lined baking tray. Leave a little bit of space in between the biscuits. You might find it easier to roll portions of dough at a time rather than the whole ball of dough.
Step 4 of 7
When all the biscuits are cut, use a small round cutter to remove the middle of half of the biscuits - these will form the tops of the biscuits.
The bigger end of a piping nozzle is the perfect size to cut out the hole in the centre of the biscuits
Step 5 of 7
Place in the centre of the oven and bake for 10-12 minutes or until they are just turning golden brown. Depending on how large your baking tray is, you may need to do this in batches. Remove from the oven and leave to cool.
If your biscuits spread whilst cooking, put the cut-out dough into the fridge for 10 minutes before baking. This will help the biscuits to retain their shape when cooking.
Step 6 of 7
Separate the biscuits into tops and bottoms. Spread a layer of Carnation Caramel on to the bottoms and place on the top. Carefully draw on the whiskers using the white icing.
Step 7 of 7
The biscuits can be stored in an airtight container for up to two days (if they last that long!).
Have you tried making this delicious recipe yet?
Let us know by reviewing it below
Easter Caramel Bunny Biscuits
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Prep: 20 mins
Cook: 10 mins
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Super Easy
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SERVES: 18
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Ingredients
Butter
250gCaster sugar
100gVanilla extract
1 tspPlain flour
280g397gTo decorate:
1 tube of white icing
You will also need:
Baking tray lined with baking paper
Rabbit shaped cookie cutter
Piping nozzle
-
Method
Step 1 of 7
Preheat the oven to 180C (160c for fan ovens), Gas Mark 4
Step 2 of 7
Cream the butter and sugar with the vanilla until pale and fluffy. Add the flour and knead gently to a dough. Wrap the dough in cling film and chill for 10 minutes in the fridge.
Step 3 of 7
Remove the dough from the fridge and roll out on a floured surface until it is a as thick as a one pound coin. Cut out rabbit shapes using the cutter and place onto a lined baking tray. Leave a little bit of space in between the biscuits. You might find it easier to roll portions of dough at a time rather than the whole ball of dough.
Step 4 of 7
When all the biscuits are cut, use a small round cutter to remove the middle of half of the biscuits - these will form the tops of the biscuits.
The bigger end of a piping nozzle is the perfect size to cut out the hole in the centre of the biscuits
Step 5 of 7
Place in the centre of the oven and bake for 10-12 minutes or until they are just turning golden brown. Depending on how large your baking tray is, you may need to do this in batches. Remove from the oven and leave to cool.
If your biscuits spread whilst cooking, put the cut-out dough into the fridge for 10 minutes before baking. This will help the biscuits to retain their shape when cooking.
Step 6 of 7
Separate the biscuits into tops and bottoms. Spread a layer of Carnation Caramel on to the bottoms and place on the top. Carefully draw on the whiskers using the white icing.
Step 7 of 7
The biscuits can be stored in an airtight container for up to two days (if they last that long!).