Easy cheesy bunny biscuits
MAKES ABOUT 18 PREP AND COOK TIME
35 MINUTES (+ REFRIGERATION TIME)
100g cold butter, chopped
1½ cups (120g) grated parmesan cheese 1 cup (150g) plain flour
¼ teaspoon salt melted butter or egg white 2 tablespoons finely grated parmesan Vegemite, baby grape tomatoes and carrot, to decorate
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 fanforced). 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.