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75g butter (room temperature)
75g caster sugar
½ free-range egg (room temperature)
1 teaspoon vanilla extract
125g plain flour, sifted
50g milk chocolate
50g white chocolate
4 tablespoons double cream
multi coloured sprinkles
coloured sugar hearts
mini-bunny cookie cutter
Today we bake the bunnies that we want to put in the cute Easter baskets, that we made on Thursday. The biscuits are ready in no time because we use our basic recipe, which we have used very often, you can download it in PDF. We make the Easter cookies extra delicious with chocolate and extra beautiful with sprinkles on it.
Here is how you make mini Easter bunnies with chocolate
Make the cookie dough with our recipe
Preheat the oven to 170°C and place a sheet of waxed paper on the baking tray
Roll out the dough to 1cm thickness.
Place the bunnies on the tray.
Place for 30 minutes in the fridge.
Bake the bunnies for 8 - 10 minutes.
First cool the biscuits a few minutes on the balking tray.
Then cool the biscuits completely on a wire rack.
Chop the milk chocolate finely.
Melt it au bain marie.
Dip in half of the biscuits.
Place the ciscuits on a wire rack.
Melt the white chocolate in the same way
Place hearts on the wet chocolate.
Allow the milk chocolate to set.
Dip the other half in the white chocolate.
Let the white chocolate set in the fridge as well.
The bunnies are ready, the Easter baskets can be filled!
Happy Easter!