Easter Bunny Shortbread (using 3-Ingredient Shortbread recipe)
Shortbread is one of life’s simple pleasures. Golden and buttery, and this recipe only needs THREE ingredients! You’ve probably already got the ingredients, so couldn’t be easier! These Easter bunny cookies are a very simple way to make an Easter treat, with super easy decoration.
- 250g butter, softened
- 1/2 cup caster sugar
- 2 cups plain flour
- Cream the butter and sugar until pale and fluffy.
- Slowly add the flour, and continue to mix.
- Tip onto a floured bench and form into dough. Place in bowl, cover, and leave in fridge for 30+ minutes. (You can leave this overnight if you need, as long as covered).
- While dough is chilling, preheat oven to 160°.
- Tip dough onto lightly floured surface. Roll out to approx. 5mm thick. Use a cookie cutter to cut out shapes.
- Cook for 15-20 mins until lightly golden.
- Cool on rack.
To decorate (optional):
Typically royal icing is used to decorate shortbread biscuits and gingerbread as it sets nice and firm. However, I know my cookies are going to be eaten quickly and can’t be bothered using egg white for the icing! So good old white icing works totally fine for me.
(To make a small amount of white icing – mix together a tablespoon of icing sugar, tiny drop of hot water, teeny amount of butter – that’s it!).
For the rabbit’s eye, I used a (new) medicine syringe to drop a little amount of icing (coloured with black food colouring). Alternatively use a small chocolate chip. Dabbed white icing on the tall, then sprinkled shredded coconut.
- If your shortbread mix is too crumbly and won’t hold together, add a little more butter or drops of water.
- Made too many? Undecorated, these are suitable for freezing. Allow them to cool completely, then wrap and place inside a freezer bag or container. They should keep well in the freezer for approx. one month.
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