Easter shortbread bunnies and chicks

Preparation time: 30 minutes
Cooking time: 12 minutes
Makes about 16 pieces


100g Kerrygold unsalted butter
50g caster sugar
150g plain flour
¼ tsp ground mixed spice
1 egg yolk
300g icing sugar
Few drops of red and yellow food colouring


In a mixing bowl, beat the butter with a wooden spoon until smooth and creamy. Add the sugar and beat for 2-3 minutes until light and fluffy.

Sift in the flour and mixed spice, stirring to combine. Add the egg yolk and bring the mixture together with your hands, kneading lightly until smooth. Wrap and chill for 15-20 minutes.

Preheat the oven to 180°C, fan oven 160°C, gas mark 4. Line 2 baking sheets with baking parchment or greaseproof paper.

Roll out the dough on a lightly floured surface. Use Easter bunny or chick-shaped cutters to stamp into biscuits (or use a plain or fluted cutter). Carefully lift onto the baking sheets.

Bake for 10-12 minutes until light golden. Cool for a few minutes on the trays, then transfer to a wire rack to cool completely.

To decorate, mix the icing sugar with a little cold water to make a thick icing. Use about ¼ of this to pipe thin outlines around the biscuits, and to pipe the bunnies' tails. Leave to set. Share the remaining white icing between 2 bowls. Add 1-2 drops of red colouring to one bowl, and 1-2 drops of yellow to the other.

Add a few more drops of water to thin the icing, then spread the pink icing into the bunny shapes and the yellow into the chicks. Leave until set, then pipe details with the remaining white icing.

Store in a tin in a cool, dark place.

For more recipes using Kerrygold unsalted butter, visit www.facebook.com/KerrygoldUK
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