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75g soft butter
75g caster sugar
½ free-range organic egg (room temperature)
1 teaspoon vanilla extract
125g plain flour
¼ teaspoon baking powder
Decoration
icing sugar, for sprinkling
white rolled fondant
pink rolled fondant
drops of water
Today we are baking Easter Bunny ears, which are delicious biscuits! The biscuits are decorated with icing fondant in two colours because the little monsters like that best. If we also make strawberry milk to go with the biscuits, the party is complete! Who wouldn't love a funny bunny drink with cookie ears?
How to make Easter Bunny ears
Place the butter and sugar in the mixer bowl.
Beat it until it's creamy in 10 minutes.
Add the egg and the vanilla to the butter mixture.
Scrape the edge of the bowl clean.
Sift in flour and baking powder gradually.
Fold the flour into the butter mixture using a spatula.
Make sure the flour is fully incorporated.
Knead the dough briefly by hand.
Wrap it in cling film.
Let the dough rest for 1 hour, in the fridge.
The hour has passed, fetch the dough
At the top of the page you find the pattern for the hare ears. Download, print, cut out and trace on thick cardboard
Knead the dough briefly.
Roll the dough to 1 cm thickness.
Cut bunny ears out of dough.
Place in the fridge for 30 minutes.
Bake the biscuits for 12-15 minutes, until golden.
Let them rest a moment on the baking tray.
Then cool completely on a wire rack.
While the biscuits cool comepletely you cut the fondant icing
Sprinkle ivcing sugar on your workspace and roll the fondant thinly.
Cut out white bunny ears using the cardboard template.
Cut out pink fondant inner ears in the same way.
Stick the fondant ears on the biscuits with a drop of water.
Make the strawberry milk and place the Easter Bunny ears on glasses.
Happy Easter!