Easter Bunny Sandwich Biscuits
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Deliciously buttery and full of lemon flavour easter bunny sandwich biscuits sandwiched with a homemade lemon curd – perfect for the whole family, for kids to have baking with, and they are versatile for the whole year.
Themed biscuits are always a popular bake at this time of year, and the cute nature of the rabbit is perfect for Easter. A dusting of icing sugar brings the biscuits alive with a sweet taste
Baking Easter biscuits
Whenever it comes to the easter season, lots of things (happily) are filled with chocolate. I love chocolate based recipes, but I also adored fruity based bakes. This recipe is similar in the biscuit style to my homemade Jammie dodgers, which have a wonderfully light, buttery and soft biscuit, but with a lemon twist.
These are similar to a linzer biscuit/cookie, but without the almonds in the dough. I wanted to make these nut free, and also as everyone adored my jammie dodger recipe, I thought I would stick to that one. If you want to use almonds, you can swap out 85g of plain flour for ground almonds (they might spread a smidge more)
I’ve done a fair amount of biscuit/cookie baking in the easter season, but I haven’t done a biscuit like this in a while. They are great for kids to get involved with making, and of course the biscuit base itself is good for all of the year; you can just switch up the biscuit cutter shape.
Baking with lemon flavours
I always find it important to use an unwaxed lemon when baking, otherwise you are just zesting the wax that is on a regular lemon. I buy the unwaxed lemon in the supermarkets, but if they don’t have it on the label – they probably have wax on them – you can dunk the lemons into very hot water for five minutes and give them a good scrub to remove it before zesting.
I like to add finely grated zest so that the distribution is more even in the biscuit, but if you’d prefer to use a high quality lemon extract, that also works. I usually use 1tsp of lemon extract for the zest of one medium-large lemon.
I use my homemade lemon curd for the filling on these biscuits, but a shop bought version works just as well. The biscuits are also delicious without the filling if that is something you would prefer
What biscuit cutters can you use?
The dough needs to be kneaded together, and sometimes in the warmer months it’s easier to make, but during the colder months you want to make sure you don’t add any extra liquid to the dough. I chill the dough for an hour, after wrapping in cling film, and then I roll out onto a lightly floured surface to cut out the biscuits
It’s best to use unsalted block butter and not a baking spread or margarine to make sure that the biscuits do not spread – the same with using plain flour, its important that there is no baking powder or raising agent is in the flour to keep the shapes accurate.
I used this bunny face cookie cutter for my biscuits on this recipe, and then I used the mini bunny face from this biscuit cutter set for the middle pieces on the top biscuits. I generally roll out as many biscuits as possible, cut out the mini bunny shape from half, and then use up as much dough as I can to make as many biscuits as I can. Make sure that the dough doesn’t get too hot, otherwise it may spread in the oven
Swapping up flavours and shapes
I used some of my homemade lemon curd in the middle of the biscuits as I really did want to stick to the lemon theme, but you can use any jam/spread you want. The lemon is optional, it can be switch to vanilla, almond, orange, etc… and then the inside can match flavour wise or can be totally different.
The bunny face cookie cutter that I use is reasonably large in size (10cm), but thats how I wanted them to be – these biscuits are more like a gift to me (whilst also tasting 10/10). Biscuit cutters do vary in size, so if you want to use a smaller size cutter, such as 6-7cm, you’ll need to reduce the baking time by about 2 minutes. Keep an eye on the biscuits, they should be a nice golden colour and not darken too much
FAQs
- What biscuit cutters can I use? You can use any – I use a 10cm bunny cutter, but any shape works. Smaller cutters (6-7 cm) will take about 10-12 minutes to bake
- Can I use lemon extract instead of lemon zest? Definitely – use 1 tsp lemon extract for 1 lemons worth of zest
- Can I freeze the biscuits? For sure – they can freeze with or without the filling, for 3+ months. Store with baking parchment in between
- How long do the biscuits last before decorating? The biscuits can last for 2+ weeks, without a filling (even up to a month in a cool dry place)
- Can I use self raising flour instead of plain flour? I would recommend not using self raising flour as the raising agent will cause the biscuits to spread and be cakey in texture
Easter Bunny Sandwich Biscuits
Ingredients
- 250 g unsalted butter (room temp)
- 150 g icing sugar (plus extra for dusting)
- Zest of 2 lemons (finely grated)
- 2 egg yolks
- 350 g plain flour
- 100-200 g lemon curd
Instructions
- Beat the butter and sugar together until combined
- Add in the lemon zest, plain flour and egg yolks and mix again
- Shape into a flattened ball and wrap up the dough and refrigerate for at least one hour
- Once the dough is chilled, preheat the oven to 160ºc fan and line two-four large baking trays with parchment paper
- Roll out the dough to about 1/2cm in thickness and then cut out the circles for the biscuits.
- I use a bunny shaped cutter, but you can use any shape
- Cut out a mini heart/bunny out of the middle of half of the biscuits
- Keep using up and re-rolling the dough until it has all been used
- Transfer to the baking trays and then bake for 12-14 minutes
- Leave the biscuits to cool on the baking trays
- Once cooled, on the solid biscuits, spoon a larger teaspoon of lemon curd into the centre and help it spread out, but not right to the edge.
- Press the other biscuit on so that they are aligned - dust with some optional icing sugar
Notes
- Find my homemade lemon curd recipe here
- These biscuits will last for 5-7 days
- These biscuits will freeze for 3+ months
- I used this bunny face cookie cutter for my biscuits on this recipe
- I use this biscuit cutter set for the middle piece
Storage and Freezing
I would recommend storing these at room temperature, but in an old biscuit tub/tin, or a container. An air tight container does work, but sometimes can soften the biscuits slightly as they may sweat. Store with parchment paper in the middle of each layer of biscuits so that they don’t stick
You can freeze the biscuits on their own, or with a filling, for 3+ months – I would use a freezer safe container. You can thaw the biscuits on the side, or in the fridge for a few hours
Related recipes
As we are heavily into the Easter baking season, I have lots of other recipes that may inspire you to bake along side these easter bunny biscuits. My mini egg crumbl cookies are without a doubt a popular bake this year, and my creme egg stuffed cookies are on the showstopping side of baking for easter.
If you want something else lemon themed as well, my lemon crinkle cookies are always a crowd pleaser, and the glazed lemon cookies are a sweet and delicious zest alternative.