Any style of rabbit-shaped biscuit cutter can be used for this recipe, but when using a variety of cutters, make sure they are of a similar size so the cooking time will be the same.
Preparation time:
- 20 mins plus 20 mins refrigeration time
- Cooking time:
- 20 mins
- Makes:
28
Ingredients
250g unsalted butter, softened1 cup icing sugar
2 tsp lemon essence
2¼ cups plain flour
½ cup cornflour
1. Put butter, sugar and essence in the large bowl of an electric mixer and beat until creamy. Add flour and cornflour and stir until mixture comes together. Knead on a lightly floured surface until smooth. Form into a round, wrap in baking paper and refrigerate for 20 minutes.
2. Preheat oven to 160ºC. Line 3 baking trays with baking paper. Roll out half of the dough between 2 sheets of baking paper to 5mm thick. Cut out biscuits using a rabbit-shaped cutter. Roll out remaining dough and cut more shapes. Bake for 15-20 minutes or until light golden. Cool. Store in airtight container.
2. Preheat oven to 160ºC. Line 3 baking trays with baking paper. Roll out half of the dough between 2 sheets of baking paper to 5mm thick. Cut out biscuits using a rabbit-shaped cutter. Roll out remaining dough and cut more shapes. Bake for 15-20 minutes or until light golden. Cool. Store in airtight container.
Yummy! Great idea!
ReplyDeleteAwesome, I shall make them :)
ReplyDelete