Easter Bunny Sandwich Biscuits
Deliciously buttery and full of lemon flavour easter bunny sandwich biscuits - perfect for the whole family!
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Servings: 12 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