This is a very simple yet effective Easter biscuit recipe that is great for everyone! The biscuit base is just a simple yet delicious butter biscuit covered with a cream cheese frosting and decorated with marshmallows!
500g of butter, softened to room temperature
1 cup brown sugar
1 cup granulated sugar
395g tin condensed milk
2 teaspoons vanilla essence
3 1/2 cups plain flour
2 teaspoons baking powder
250g cream cheese
1/4 cup thickened cream
1 cup icing sugar
2 teaspoons of vanilla essence
25 mini marshmallows
In a large bowl, beat the butter until soft. Add both of the sugars and beat until smooth.
Beat in the condensed milk and vanilla until combined.
Add 2 cups of plain flour and the baking powder and mix thoroughly.
Using a spatula, stir in the remaining flour. The dough should come cleanly off the sides of the bowl. If not, add 1/4 cup of plain flour and mix through. Repeat if necessary.
Cover the bowl in cling wrap and refrigerate for 30 minutes.
Preheat the oven to 170 degrees C and line 2 baking trays with grease proof paper.
On a clean and floured surface, roll out the dough until it is roughly 1 cm thick. Using an egg ring or circle cookie cutter, cut the dough into circles and place them evenly apart on the baking trays.
Bake in the oven for approximately 15 minutes or until golden brown. Repeat until all of the dough has been used.
Allow the biscuits to cool before decorating.
In a large bowl, beat the cream cheese until smooth.
Add the cream, icing sugar and vanilla to the cream cheese and beat until smooth. If the icing is too thick, add a tablespoon of cream and combine. If the icing. Is too thin, add 1/4 cup of icing sugar and combine until smooth.
Using a flat bladed knife, dollop roughly a tablespoon of icing onto the biscuits and spread. Use more icing if necessary.
Cut the regular sized marshmallows in half. On the bottom of the biscuits place the sticky side of the marshmallows down into the the icing at an angle. This will act as the feet of the bunny.
Place one of the mini marshmallows in the middle of each of the biscuits.
Partially fill a sandwich bag with the remaining icing and snip off a very small corner.
On each of the marshmallow feet, pipe a large dot and three smaller ones to one side.
Place the iced biscuits into the refrigerator for 30 minutes or until the icing has set.