Facili biscotti fatti in casa a forma di coniglio di Pasqua.
Shortbread bunny biscuits
Rated 5.0 stars by 1 users
Category
biscuits
Cuisine
baking
Servings
10-12
Prep Time
15 minutes
Cook Time
15 minutes
Shortbread Bunny Biscuits: A Pure Non-UPF and Cute Easter Treat
Skip the foil-wrapped supermarket biscuits filled with palm oil and industrial flavourings. Our Shortbread Bunny Biscuits are a celebration of the clean-label pantry, made with just a few wholefood ingredients. These aren't your typical "factory-made" holiday treats; they are a buttery celebration of homemade simplicity.
By using organic flour and real fats, you’re serving an honest, Non-UPF snack to your family. It’s the perfect way to enjoy a gourmet Easter without the industrial shortcuts or hidden "nasties."
Author:AK
Ingredients
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200g butter (room temperature)
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100 g muscovado sugar
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350 g organic white flour
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50 g almond flour
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50 ml of almond, lemon or vanilla flavouring
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⅓ tsp baking powder
Directions
In a mixing bowl, beat butter until smooth.
Add brown sugar and mix until dissolved.
Slowly add in flour until dough begins to form.
Add up almond flour so that the dough is not sticky.
Wrap the dough in plastic wrap and place in the fridge for 30 minutes.
Preheat oven to 150°C.
On a floured surface, roll dough. Use bunny shaped cookie cutters to cut and place on a baking sheet.
Bake 10-15 minutes (depending on size of your biscuits). Watch so they do not over bake.
