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Bunny tail biscuits
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Prep Time:
160 minutes
Cook Time:
35 minutes
Total Time:
195 minutes
Make cute bunny tail biscuits for Easter fun!
Ingredients:
  • 187.50 ml plain flour, plus extra for dusting
  • 32.50 gm cocoa powder
  • 53.75 gm caster sugar
  • 40.00 ml Milo
  • 75g chilled butter, chopped
  • 1 egg yolk
  • 1/2 x 180g block dark chocolate, chopped
  • 62.50 ml chocolate dollar sprinkles
  • 1 egg white
  • 2.65 gm lemon juice
  • 225.00 gm pure icing sugar, sifted
  • Pink liquid food colouring
  • 12 white marshmallow puffs (see notes)
  • 32.50 gm shredded coconut
  • 24 mini white marshmallows
  • 24 strawberry and cream lollies
Instructions:
  • In a food processor, combine flour, cocoa, sugar, Milo, and butter until it looks like fine breadcrumbs. Add egg yolk and 1 tablespoon of iced water, pulse until just combined. Transfer mixture to a floured surface, gently knead until smooth. Divide dough in half, shape into 2 discs, wrap in plastic, and chill for 20 minutes.
  • Preheat oven to 170C/150C fan-forced and line 2 large baking trays with baking paper. Roll out 1 dough disc between 2 sheets of baking paper until 5mm thick. Cut rounds from dough using a 7.5cm round cookie cutter, re-roll and cut trimmings. Arrange on prepared tray, bake for 12 to 15 minutes, then cool on tray for 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining dough disc and baking tray.
  • In a microwave-safe bowl, melt the chocolate on MEDIUM (50%) power, stirring every minute with a metal spoon until smooth (1 to 2 minutes). Spread chocolate on each biscuit, sprinkle with decorations, and let set for 30 minutes.
  • Whisk egg white and lemon juice until frothy in a bowl. Gradually mix in icing sugar until smooth. Set aside 2 tablespoons of the mixture in a separate bowl and tint pink with food coloring. Spread white icing on marshmallow puffs one by one and coat in coconut. Place on a wire rack over a tray. Secure two mini marshmallows together with icing to form sandwiches, then coat with icing and coconut. Attach small marshmallows to the center of each marshmallow puff to create bunny tails. Press gently to secure.
  • Slice strawberries from strawberries and cream lollipops and discard. Transfer pink icing into a Ziploc bag and cut off a corner. Pipe icing according to the picture to create bunny feet on the uncut side of the cream lollipops. Let it sit for 20 minutes to set. Use white icing to attach each bunny bottom to the center of a biscuit. Stick the feet onto each bunny using white icing. Allow it to set for 30 minutes. Serve.

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