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Easter bunny biscuits

Edible crafts for kids!

  • Makes 20
  • Less than 1 hour
 

INGREDIENTS

  • ⅔ cup (160g) butter at room temperature
  • 1 egg
  • 1 packet (450g) PnP Easter sugar-cookie mix
  • 20-24 PnP candy-coated chocolate Easter eggs

METHOD

  1. Whisk butter until lighter in colour and beat in egg until incorporated.
  2. Sift in sugar-cookie mix and mix well until dough is formed.
  3. Empty dough from mixing bowl on plastic wrap.
  4. Press into a flat disc, wrap and refrigerate for 30 minutes.
  5. Unwrap dough, and place between two sheets of greaseproof paper.
  6. Flatten with rolling pin until 2-3mm thick.
  7. Cut out gingerbread men using a cookie cutter, until all the dough is used up. Turn baking tray upside down to reveal bunny shapes – the gingerbread man legs will now be the bunny ears.
  8. Place onto baking tray and slightly separate the bunny ears. Gently press down on the bunnies’ ‘bellies’ to make indents.
  9. Prick two holes with toothpicks to make the bunnies’ eyes.
  10. Place an Easter egg in the centre of each bunny and fold the arms up to hold the egg in place.
  11. Refrigerate for 15 minutes.
  12. Preheat oven to 160°C.
  13. Bake for 10-12 minutes, or until golden.
  14. Leave to cool before removing from the baking tray.
  15. Serve or store in an airtight container at room temperature.
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