Lemon Rabbit Biscuit Recipe
Looking for a fun recipe to bake with the kids then this Lemon Rabbit Biscuit Recipe is easy, fun for the kids to decorate and makes a fab additional to your Easter table as a sweet treat.
- 200g Caster Sugar
- 400g Plain Flour
- 260g Unsalted Butter
- 6 Lemons
- 2 Eggs
- Pinch of Salt
- Icing Sugar Various Food Colourings, we use these natural food colourings from Amazon here
What Else you will Need
- Mixing Bowl
- Electric Whisk, we recently upgraded ours and got it from Amazon here
- Wooden Spoon for mixing
- Rolling Pin
- Rabbit Biscuit Cutter, we used this embossed one from Amazon here
- Greaseproof Paper
- Baking Tray
- Finely grate 6 Lemons
- Put the Lemon zest, Caster Sugar, Butter and pinch of salt into a mixing bowl and Whisk together until it’s all fluffy
- Add both the eggs into the bowl and whisk all together
- Add the plain flour into the bowl and whisk it together until it becomes a thick dough
- Sprinkle a clean surface with some flour and place the dough onto it and knead the dough for a few minutes
- Roll the dough into a ball and wrap in grease proof paper and place in the fridge for 40 minutes or overnight
- When you are ready, take the dough out of the fridge, sprinkle some flour on a clean surface and roll the dough out to about 2cm thick.
- Then using your rabbit cutter, cut out your biscuits, we managed to get just over 40 biscuits out of our dough.
- Line a baking tray with greaseproof paper and place your biscuits onto this.
- Bake the biscuits in a pre-heated oven at 180°C for 10 minutes, leave in the tray for a few minutes before moving them to a wire rack to cool
- Make sure your biscuits are completely cooled before you put the icing on
- Get different bowls and mix icing sugar. We mixed roughly 500g Icing Sugar with 60ml Warm water and then added enough food colouring to get the colour we wanted.
- Put the icing into piping bags with a thin nozzle or you can put it into a freezer bag and just cut the corner to pipe it out, and then let the kids get creative and ice the top of the biscuits. With the biscuit cutter we used it gave the kids lines to follow, which is handy
The handy thing about this recipe is you can pre it in advance and freeze it, so if you have lemons, eggs or butter that are going out of date you can mix up this dough cut it into biscuit shapes and if you stack them separating each biscuit with some greaseproof paper you can then wrap them up or put in a freezer proof tub and place them in the freezer for a few months.
Top Tip if you do freeze them you can cook them from frozen but just cook them for an extra 3 to 5 minutes.