FUNFETTI EASTER BUNNY BISCUITS
Recipe and image Julie Le Clerc
As cheerful as they are delicious, these sprinkle-studded sandwich biscuits are fun to bake and make a lovely homemade Easter gift.
Makes about 30 pairs, depending on size
FUNFETTI BISCUITS
3 cups plain flour
2 tsp baking powder
pinch of fine salt
250g butter, softened
1 cup caster sugar
1 egg, room temperature
2 tsp vanilla extract
⅓ cup 100s & 1000s
ICING
1 cup icing sugar, sifted
1 tbsp lemon juice
FUNFETTI BISCUITS: In a large bowl, whisk together flour, baking powder and salt. Set aside. Put the butter and sugar in a large mixing bowl and beat with an electric mixer until pale and creamy. Add the egg and vanilla and mix well. Add the combined flour mixture one cup at a time and mix until just incorporated. Mix in the 100s & 1000s. Divide the dough into two discs and wrap each one in plastic wrap. Chill for 30 minutes.
When ready to bake, preheat the oven to 180°C (160°C fan-bake). Roll out one portion of dough at a time on a lightly floured surface to a thickness of 3-4mm. Use cookie cutters to cut out shapes and place on baking trays lined with baking paper. Any scraps of dough can be pressed together and re-rolled to make more biscuits.
Bake for 8–10 minutes, until lightly golden. Cool on the baking trays for a few minutes until firm, then move to a wire rack to cool completely.
ICING: Sift icing sugar into a bowl, add lemon juice and mix well until smooth. Add a little more icing sugar or lemon juice, as needed, until the icing is fairly stiff. Sandwich pairs of biscuits together with a thin layer of icing. Spoon remaining icing into a piping bag and pipe small bunny tails onto biscuits to decorate, if desired. Leave to set. Store in an airtight container.