cheesy bunny biscuits

These make a great alternative to a chocolate treat at Easter time. And when Easter’s over you can continue to use the same recipe, using different shaped cutters.


1¼ cups (175g) plain flour

¾ cup (60g) grated parmesan

½ cup (60g) grated cheddar

½ teaspoon paprika

125g butter, cut into cubes

1 tablespoon cold water

Sultanas, cut in half, for decorating (to make eyes)

Cream cheese, for decorating (to make tails)

  • Makes about 25


Place the flour, cheeses and paprika in the bowl of a food

processor and whiz for a few seconds just until mixed. Add

the butter cubes and water and process, turning on and off frequently, until the mixture starts to ball around the blade.

Turn the dough out onto a floured surface and knead very lightly. Halve the mixture, form two disc shapes and enclose each portion in a square of plastic wrap. Place in the refrigerator to chill for 1 hour. (You can keep

these dough discs in the fridge for up to a week before baking, or in the freezer for 2 months before thawing and baking).

When ready to bake, preheat the oven to 180°C and line 2 baking trays with baking paper. Roll the dough to 5 to 6mm

thickness. Cut out shapes with a bunny-shaped biscuit cutter and place on the prepared trays. Pop on the sultanas to make eyes. Bake for about 8 minutes, until lightly golden and crisp. Transfer to a wire rack to cool. Once cool, place on small dollops of cream cheese to make tails.

Thermomix version: Place the flour, cheeses and paprika in mixing bowl and mix for 5 sec/speed 6. Add the butter cubes and water and knead for 1 min 30 sec/closed lid/Interval speed. Transfer dough to ThermoMat and knead lightly. Follow remaining instructions as per recipe, above.