Cranberry & White Choc Easter Bunny Biscuits - Whitworths

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15% off your first order - use code FIRST15
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15% off your first order - use code FIRST15
15% off your first order - use code FIRST15
join the conversation
15% off your first order - use code FIRST15
15% off your first order - use code FIRST15
join the conversation
15% off your first order - use code FIRST15
15% off your first order - use code FIRST15
join the conversation
15% off your first order - use code FIRST15
15% off your first order - use code FIRST15
join the conversation
15% off your first order - use code FIRST15

Cranberry & White Choc Easter Bunny Biscuits

50 mins
Basic
MAKES 8
SAVE ME
PRINT RECIPE
  • 75g Whitworths Little Jewel Cranberries
  • 125g unsalted butter
  • 55g caster sugar
  • 180g plain flour
  • 150g white chocolate
  1. Preheat your oven to 180⁰C / fan 160⁰C/gas mark 4.
  2. Cream the butter and sugar together until pale and fluffy.
  3. Stir in the flour and cranberries until an even mix and dough.
  4. Flatten out into a rectangle, wrap in cling film, then chill in the fridge for 20 minutes.
  5. On a floured surface, roll out the chilled dough to 1cm thick then cut out using your favourite Easter cookie cutters.
  6. Place on a lined baking tray then bake in your preheated oven for 12-15 minutes, or until lightly golden.
  7. Once cooked, place onto a cooling rack and allow to cool completely.
  8. Melt 100g of the white chocolate over a pan of boiling water until just melted, heat for another minute, stirring continously.
  9. Remove from the heat and stand for 30 seconds before vigorously stirring in the remaining chocolate until fully melted.
  10. Dip the cooled biscuits in the chocolate, or pipe on the designs.
  11. Allow the chocolate to set before serving.