Description
Delightfully charming and delicious White Rabbit Biscuits featuring buttery, crumbly cookies decorated with creamy icing, desiccated coconut, and mini marshmallow tails. Perfect for tea-time treats or festive occasions, these homemade biscuits showcase an inviting combination of textures and a fun rabbit motif.
Ingredients
Scale
For the Biscuit Dough
- 200g unsalted butter, at room temperature
- 400g plain flour
- 280g caster sugar
- 1 egg
- ¼ tsp vanilla extract
- A pinch of salt
- ½ tsp cream of tartar
For the Icing and Decoration
- 600g icing sugar
- 170g desiccated coconut
- Pink food colouring gel
- 15 mini marshmallows
- 1 rabbit head-shaped cookie cutter
- 1 x 7cm round cookie cutter
- 1 x 3cm round cookie cutter
Instructions
- Prepare the Biscuit Dough: Preheat your oven to 180°C (160°C fan) or gas mark 4. In a large bowl, lightly rub the unsalted butter into the plain flour using your fingertips until the mixture resembles fresh breadcrumbs.
- Mix Wet Ingredients: In a separate bowl, whisk together the caster sugar and egg until really well combined and runny. Pour this mixture into the flour and butter mixture.
- Combine Ingredients: Add the vanilla extract, salt, and cream of tartar to the bowl. Squish the dough together with your hands, working it until it becomes smooth, soft, and forms one cohesive piece.
- Roll and Cut Shapes: Lightly flour your work surface and roll the dough out to about half a centimetre thickness. Use the rabbit head-shaped cookie cutter to cut 15 rabbit heads, the 7cm round cutter to make 15 large circles, and the 3cm round cutter to make 30 mini circles.
- Bake the Biscuits: Place the cut biscuits onto baking sheets lined with baking paper. Bake in batches in the preheated oven for approximately 15 minutes, or until the edges turn lightly golden.
- Cool the Biscuits: Allow the biscuits to cool in the baking tin for a few minutes before transferring them carefully to a wire rack to cool completely and become crisp.
- Prepare the Icing: Mix cold water with the icing sugar gradually until you achieve a thick icing consistency. Divide the icing into two bowls, adding a small amount of pink food colouring gel to one of them.
- Pipe and Decorate: Transfer the white and pink icings into disposable piping bags, cutting a small nozzle in the pink icing bag and a wider one in the white icing bag. Pipe white icing over the small round biscuits and allow to dry. Then, pipe white icing over the large circular and rabbit-shaped biscuits, spreading it out sparsely with the back of a spoon. Before the icing dries, generously sprinkle desiccated coconut over the iced biscuits.
- Add Details and Assemble: Use the pink icing to pipe paws on the small circles, then stick two of these onto each large circle using icing as glue. Coat the mini marshmallows in pink icing, then cover them in coconut, and attach one to the center of each large circle to create a fluffy tail.
- Set and Serve: Allow the biscuits to set completely for 15-20 minutes before serving. Enjoy your charming White Rabbit Biscuits as a delightful snack or festive treat.
Notes
- Ensure the butter is at room temperature for easier mixing and a tender crumb texture.
- Use fresh caster sugar for better dissolving during whisking with the egg.
- Keep the dough chilled if it becomes too soft to handle.
- Be gentle when transferring biscuits to avoid breaking their delicate shapes.
- Allow icing to dry fully to prevent smudging when adding decorations.
- Variations can include using natural food coloring or different shaped cookie cutters for customization.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: White Rabbit Biscuits, rabbit cookies, iced biscuits, homemade biscuits, festive treats, butter biscuits, kid-friendly snacks
