Crunchy on the edges, chewy in the middle – these currant-eyed bunnies are full of golden biscuity character. Lop sided or lop eared, they’re one Easter treat you won’t be able to hide for long.
Biscuits:
| |
| 225g (8oz) | plain flour
|
| 175g (6oz) | Stork packet
|
| 115g (4oz) | caster sugar
|
| 55g (2oz) | currants
|
| 1 | medium egg yolk
|
Icing (optional):
| |
| 55g (2oz) | Stork tub
|
| 115g (4oz) | icing sugar, sieved
|
| 2 | teaspoons milk
|
| 2 | drops of vanilla essence
|
Method:
- Start by preheating your oven to 180°C (350°F or gas mark 4).
- Then sieve the flour into a bowl, add the Stork, and rub together into a fine breadcrumby mixture.
- Stir in the sugar and beaten egg yolk, and knead into a smooth dough.
- Roll out the dough and cut into bunny shapes.
- Pop a couple of currants or decorative silver balls in for their eyes and strips of cherry or a few currants for their mouths and noses.
- Place on a greased baking sheet and bake for about 25 minutes until golden.
- Sprinkle with caster sugar and leave to cool.
- And there you have it, mouth watering wabbits.
| With icing | Per serving | GDAs for average adults* |
|---|
| Calories | 281 | 14% |
| Sugars g | 22.9 | 25% |
| Fat g | 14.4 | 21% |
| Saturates g | 4.6 | 23% |
| Salt g (based on sodium) | 0.42 | 7% |
*Guideline Daily Amounts (GDAs) based on values for women
