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Baking, Cakes and bakes, Recipe, Seasonal, Vegan, Vegetarian

Coconut chocolate bunny biscuits

by Lindsey Harrad   ·  4 years ago  
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These sweet rabbit biscuits have a melt in the mouth consistency and are always a hit for a spring afternoon tea.

DETAILS

  • Makes 18

  • Prep 25 mins + chilling

  • Cook 20 mins

INGREDIENTS
  • 200g plain flour
  • 60g icing sugar
  • 2 tbsp desiccated coconut
  • ½ tsp baking powder
  • pinch of salt
  • 125g dairy-free margarine

For the chocolate filling:

  • 50g dairy-free dark chocolate
  • 1 tsp coconut oil
METHOD
  1. Mix the dry ingredients in a bowl and add the margarine in small pieces. Blend together but avoid overworking the dough to keep it light and airy. Wrap in cling film and allow to chill in the fridge for 1 hour.
  2. Preheat the oven to 180C/fan 160C/gas 4 and line a baking tray with baking paper. Roll out half the dough on a floured worktop. Cut out egg shapes and transfer them, with the help of a floured palette knife, onto the baking tray. Continue until you have used half the dough. Bake for 10 minutes and set aside.
  3. Continue with the second half of dough. Once you have placed all the egg shapes on the baking tray, use a small rabbit cutter to stamp out a bunny shape. Bake for 10 minutes. Once they are cool, sieve some icing sugar over the top.
  4. To make the filling, simply melt the chocolate and coconut oil together. Allow to cool for 5–10 minutes to firm up, then spread a teaspoon of the filling on each of the bottom halves and carefully place the rabbit half on top. Allow the filling to cool completely to set.

Cook’s tips

To create the egg shape, just use a circle cutter and bend it into an egg shape, but the little rabbits would look just as cute in a round biscuit.

You could swap out the chocolate filling for strawberry or raspberry jam.

Recipe created by Chava Eichner. Find her on Instagram @flavourphotos.