Cranberry & White Choc Easter Bunny Biscuits

  • 75g Whitworths Little Jewel Cranberries
  • 125g unsalted butter
  • 55g caster sugar
  • 180g plain flour
  • 150g white chocolate

Ready… Steady… Bake…

  • Preheat your oven to 180⁰C / fan 160⁰C/gas mark 4.
  • Cream the butter and sugar together until pale and fluffy.
  • Stir in the flour and cranberries until an even mix and dough.
  • Flatten out into a rectangle, wrap in cling film, then chill in the fridge for 20 minutes.
  • On a floured surface, roll out the chilled dough to 1cm thick then cut out using your favourite Easter cookie cutters.
  • Place on a lined baking tray then bake in your preheated oven for 12-15 minutes, or until lightly golden.
  • Once cooked, place onto a cooling rack and allow to cool completely.
  • Melt 100g of the white chocolate over a pan of boiling water until just melted, heat for another minute, stirring continously.
  • Remove from the heat and stand for 30 seconds before vigorously stirring in the remaining chocolate until fully melted.
  • Dip the cooled biscuits in the chocolate, or pipe on the designs.
  • Allow the chocolate to set before serving.
Print recipe
  • 50 mins
  • 12-15 mins
  • Makes 8