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Rabbit biscuits with chocolate ears
30 m active | 1 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 191
  • Fat about 11g
  • Carbohydrates about 21g
  • Protein about 3g
This is needed
This is needed for 19 piece
Biscuit dough
  • 100 g apricot jam
  • 150 g butter, weich
  • 50 g cane sugar
  • 1 eggs
  • 2 pinches salt
  • 300 g wholemeal flour
To fill
  • 80 g apricot jam
  • 0.5 organic lemon, use grated zest only
To decorate
  • 0.5 bag dark cake icing (approx. 60 g), melted
  • Makes 19 biscuits. With a rabbit cutter.
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And that's how it's done
And that's how it's done
Biscuit dough
Beat the butter, jam, sugar, egg and salt in a bowl until the mixture becomes lighter in colour. Add the flour, mix to create a soft dough, do not knead, cover and refrigerate for approx. 1 hr.
To shape
On a lightly floured surface, roll out the dough in batches to approx. 4 mm thick. Cut out 38 rabbits (approx. 7 cm. long) using a rabbit cutter, place on two trays lined with baking paper.
To bake
Approx. 15 mins. in the centre of an oven preheated to 160 °C (convection). Remove from the oven, allow to cool a little, then leave to cool completely on a rack.
To fill
Combine the jam with the lemon zest, spread over half of the biscuits, place the remaining biscuits on top.
To decorate
Dip the rabbits' ears in the cake icing, leave the biscuits to dry on a sheet of baking paper.