Easy cheesy bunny biscuits

Spend some quality baking time with the little ones and whip up these easy cheesy biscuits for Easter. The only problem? They're almost too cute to eat!

  • 20 mins preparation
  • 15 mins cooking
  • 15 mins marinating
  • Makes 18
  • Print


Easy cheesy bunny biscuits
  • 100 gram cold butter, chopped
  • 1 1/2 cup (120g) grated parmesan cheese
  • 1 cup (150g) plain flour
  • 1/4 teaspoon salt
  • melted butter or egg white
  • 2 tablespoon finely grated parmesan
  • vegemite, baby grape tomatoes and carrot, to decorate


Easy cheesy bunny biscuits
  • 1
    Combine butter, grated parmesan, flour and salt in the bowl of a food processor; pulse until mixture comes together.
  • 2
    Roll dough between two sheets of baking paper into a large rectangle 5mm thick; refrigerate for 30 minutes or until firm.
  • 3
    Preheat the oven to 160°C (140°C fan- forced). Line two large oven trays with baking paper.
  • 4
    Using a bunny-shaped cookie cutter, cut out bunny biscuits and place them 3cm apart on prepared trays. Refrigerate for 15 minutes or until firm.
  • 5
    Bake for about 15 minutes or until browned lightly. Cool on trays.
  • 6
    Using a small brush, paint the edges of the biscuits with melted butter or egg white; sprinkle with parmesan. Pipe Vegemite for cheeks and eyes with piping bag fitted with a small plain tube, tomatoes for nose and small carrot slices for teeth.


Undecorated biscuits suitable to freeze. Not suitable to microwave.

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