Iced bunny biscuits recipe for Easter

These sweet treats from Tate & Lyle can come in chick, rabbit and egg shapes and make perfect gifts.

Preparation 1 hour, cooking 30 mins.

Servings: 30


For the biscuits

350g plain flour

175g Tate & Lyle Light Soft Brown Sugar

150g unsalted butter, softened

1 large egg, beaten

2 tbsp milk

50g mixed peel, finely chopped

75g currants

1 tsp mixed spice

For the decoration

500g Tate & Lyle Fondant Icing Sugar Pink

Yellow, blue and green food colouring

Silver balls

You will also need some Easter-shaped cutters – chicks, rabbits and eggs.


1. Pre-heat the oven to 180°C/Fan160°C/350°F/Gas 4. Grease two baking sheets. Put the butter and Tate & Lyle Light Soft Brown Sugar into a bowl and beat together until light and fluffy.

2. Beat in the egg and milk, and stir in the mixed peel and currants. Sift in the flour and spice and mix together to make a firm dough. Knead lightly until smooth.

3. Roll out the dough to 5mm (¼”) thick and stamp out with the cutters. Place them on the baking sheets and bake for 12-15 minutes, swapping the trays over hallway through, until golden brown. Remove the biscuits from the oven and transfer to a wire rack to cool.

4. Sift the Tate & Lyle Fondant Icing Sugar into a bowl and mix to a smooth paste with enough water to make a stiff but just spreadable icing. Divide between four bowls and add the smallest amount of each food colouring to create a pastel shade.

5. Carefully spread over the biscuits and place a sliver ball for eyes before the icing sets.

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