Good morning, I hope the sun is shining as brightly where you are as it is here! Today I’m sharing a delicious Easter bunny carrot biscuits recipe with you. These fun biscuits are simple to make and are a perfect Easter treat for the kids to help bake in the Easter holidays.
I made a batch of these yesterday for Small Child to take into school for his friends today – his birthday is coming up during the holidays and I thought that these would make a nice alternative to the sweets that are usually given out by the birthday child. Though biscuits are a treat, and generally not very healthy, I played around with my basic shortbread recipe to create this slightly healthier version with wholemeal flour and a little less sugar – they even include carrots!
Easter Bunny Carrot Biscuits
- 200g plain flour
- 175g wholemeal flour
- 75g brown sugar
- 1/2 teaspoon mixed spice
- pinch salt
- 225g butter
- 1 medium carrot
- 1 tsp vanilla extract
- handful mini marshmallows (optional)
Preheat oven to 180°C (Gas mark 4/350°F). Line a couple of baking trays with greaseproof paper.
Prepare the ingredients – peel and finely grate the carrot and chop the butter into small pieces.
Weigh out the flours and sugar and tip into a food processor along with the mixed spice and a pinch of salt. Whizz for a few seconds to combine.
Add the butter and whizz until the mixture starts to resemble breadcrumbs. Add the grated carrot and vanilla extract and whizz again until well combined and the mixture is starting to clump together.
Tip the mixture into a bowl and pull it together with your hands to form a dough.
Roll out on a lightly floured surface to about 5mm thick and use a cookie cutter to cut out bunny rabbit shapes. Transfer the biscuits to the prepared baking trays and bake in the oven for 10-12 minutes, or until the biscuits are starting to brown lightly around the edges.
Whilst the biscuits are cooking, cut each mini marshmallow in half using kitchen scissors or a small sharp knife.
Remove biscuits from the oven when ready. Leaving the biscuits on the baking tray, press a half mini marshmallow (cut side down) onto each biscuit to form a tail. This must be done as soon as the biscuits come out of the oven so that the marshmallow will melt a little and stick to the hot biscuit.
Allow the biscuits to cool for 5 minutes on the baking tray then transfer to a wire rack to finish cooling down.
Dot an eye on each bunny rabbit using an edible marker pen or a little black food colouring on a fine paintbrush.