Cinnamon Spiced Bunny Biscuits/Cookies
August 23, 2017
"From Australian Better Homes & Gardens Diabetic Living March/April '17. Chilling and cooling times are not included in times."
- Serving Size: 1 (11.9 g)
- Calories 47.7
- Total Fat - 3 g
- Saturated Fat - 0.7 g
- Cholesterol - 9.4 mg
- Sodium - 35.7 mg
- Total Carbohydrate - 4.8 g
- Dietary Fiber - 0.3 g
- Sugars - 2.9 g
- Protein - 0.7 g
- Calcium - 5.1 mg
- Iron - 0.1 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Combine flours, icing sugar and cinnamon in a medium bowl and add margarine and using fingers to rub into the flours until mixture resembles coarse breadcrumbs and then add the milk and egg yolk and mix until dough starts to come together.
Turn out the dough onto a lightly floured surface and bring together to form a ball and then flatten into a disc, wrap in plastic wrap and place in the fridge for 30 minutes to chill.
Preheat oven to 160C (fan-forced).
Line 2 baking trays with baking paper.
Cut dough in half and return one half to the fridge.
Roll out dough on a lightly floured surface until 3mm to 4mm thick and using a 10cm bunny cutter cut 12 bunnies out of the dough, rerolling when necessary.
Carefully transfer bunnies to one of the lined trays and then repeat with remaining dough.
Whisk egg white in a small bowl and bush a little over the top of the bunny biscuits/cookies and sprinkle with demerara sugar and then bake for about 15 minutes or until lightly golden in colour.
Set aside on the trays for about 10 minutes before transferring to wire rack to cool.
Tips & Variations
No special items needed.