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Easter Bunny Biscuits

  • Cooking time25 minutes
  • Prep time30 minutes
  • Servings12 portions
recipe image Easter Bunny Biscuits


  • 225g (8oz) plain flour
  • 175g (6oz) Stork packet
  • 115g (4oz) caster sugar
  • 55g (2oz) currants
  • 1 medium egg yolk
  • Silver balls
  • Strips of cherry

Nutritional facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Start by preheating your oven to 180°C (350°F or gas mark 4).
  2. Then sieve the flour into a bowl, add the Stork, and rub together into a fine breadcrumby mixture.
  3. Stir in the sugar and beaten egg yolk, and knead into a smooth dough.
  4. Roll out the dough and cut into bunny shapes.
  5. Pop a couple of currants or decorative silver balls in for their eyes and strips of cherry or a few currants for their mouths and noses.
  6. Place on a greased baking sheet and bake for about 25 minutes until golden.
  7. Sprinkle with caster sugar and leave to cool.