Shortbread Bunnies with Milkybar® Mini Egg Tails
Easter wouldn’t be complete without a bit of baking would it? These Shortbread Bunnies are super cute and are guaranteed to put a smile on anyone’s face with their Milkybar® Mini Egg Tails!
Serving : 18
(29.3g per biscuit.)
Each biscuit contains:
of an adult’s Reference Intake (RI)*
Energy per 100g: 1527kJ/355kcal
*Reference Intake of an average adult (8400kJ/2000kcal). Portions should be adjusted for children of different ages.
- 180g light buttery spread
- 80g caster sugar
- 255g plain flour
- 18 Milkybar® Mini Eggs
- 1 tbsp icing sugar
- 1 tsp waters
- Bunny shaped cookie cutter
Tips to involve little Farmers
Why not let your little one add the Milkybar® Mini Egg tails to the bunny rabbits biscuits?
Lightly grease a baking tray and leave to one side. Heat the oven to 190C/375F/Gas mark 5.
Beat the light buttery spread and the sugar together until smooth.
Stir in the flour and use your clean hands to mix to make a smooth dough.
Gently roll out until the dough is 1cm/½in thick.
Cut into 18 biscuits using the Bunny shaped cookie cutter and place onto a greased baking tray.
Using a Milkybar® Mini Egg, make a small indent in the centre of each biscuit and chill in the fridge for 20 minutes.
Bake in the oven for 15-20 minutes, or until pale golden-brown.
Set aside to cool on a wire rack.
In a bowl mix the icing sugar and the water to create a thick icing.
Carefully dip one side of a Milkybar® Mini Egg into the icing and place it on the indent you made earlier so it looks like the bunny's tail!
Do this for all 18 biscuits and leave in the fridge to set.
Share and enjoy!