Ingredients

  • 100g unsalted butter, softened
  • 50g caster sugar
  • 120g plain flour
  • 30g rice flour
  • ½ tsp vanilla bean paste
  • 100g icing sugar, plus extra for dusting
  • 100g ready-to-roll white icing
  • 1 black icing tube
  • 10 Jelly Tots

Method

  1. 1

    Cream the butter and sugar together using a handheld electric mixer, then sift over the flours. Add the vanilla bean paste, then mix and turn out on to a lightly floured surface. Knead lightly until it comes together, then roll out to roughly ½cm thick.

  2. 2

    Using a template made from baking paper, cut out 8cm x 3.5cm bunny mouth shapes. Place on a wide greaseproof paper-lined baking sheet, then stick a wooden skewer underneath and leave in the fridge to firm up for 1 hour. Preheat the oven to 180°C/fan 160°C/gas mark 3. 

  3. 3

    Once chilled, bake for 15-18 minutes until lightly golden brown. Remove from the oven and leave to cool for 5 minutes, then transfer to a cooling rack and leave to cool completely.

  4. 4

    Dust your kitchen side with icing sugar, then knead the ready-to-roll icing until pliable. Roll out until 2mm in thickness and then, using the template for the biscuits, cut out more mouth shapes. 

  5. 5

    Mix the icing sugar with 1 tbsp cold water. Add a drop more water if it's too thick. Use the icing to stick the rolled-out mouths to the biscuits. Use the black icing to draw a mouth, teeth and whiskers on each biscuit, then add a drop of icing to the back of the Jelly Tots and fix to the centre of each biscuit where the nose would be. Leave to set for 3-4 hours before eating. 

Nutritional Details

Each serving provides
  • Energy 4183kj 999kcal 50%
  • Fat 8.4g 12%
  • Saturates 5.3g 27%
  • Sugars 26.9g 30%
  • Salt 0.01g <1%

% of the Reference Intakes

Typical values per 100g: Energy 7758kj/1853kcal

Each serving provides

38.6g carbohydrate 0.6g fibre 1.6g protein

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