Cheesy Bunny Biscuits


Happy Easter Weekend! I hope this post finds you with an (early) Easter egg (or two) already having been demolished, and, enjoying all of the celebrations so far! By the way, should you need a last minute, homemade sweet treat to quickly rustle up before visiting family or friends tomorrow, then I have an easy to follow recipe that may come to your rescue! Check out my Easter Egg Muffins which conceal a very delicious, decadent surprise. But, for now, back to my Cheesy Bunny Biscuits...

With all of the chocolate consumption going on this Bank Holiday weekend, there are times when I will want to reach for something savoury, just to balance out my sweet cravings. Whilst flicking through last weekend's Saturday Telegraph, I stumbled across a recipe for 'Savoury Easter Biscuits,' in the Telegraph Magazine 'Easter Food Special.' Inspired by the idea of baking something savoury, I soon got to work, *adapting the Telegraph Magazine recipe as I went along.* So, for my Cheesy Bunny Biscuits, you will need:

300 g plain flour

150 g extra mature cheddar cheese

100 g 'Bath Blue' Cheese (from the Bath Soft Cheese Company) Any strong blue cheese would be fine for this recipe though.

3 eggs

1 tsp cracked black pepper

2 tsp smoked paprika

Begin by switching on the oven to 180 degrees, to ensure it is nice and toasty when you are ready to pop in your bunnies! Place all of the ingredients into a mixing bowl.

Mix all of the ingredients together with a wooden spoon until you form a ball. Make sure you scoop up all of the crumbs at the bottom of the mixing bowl. You may need to roll up your sleeves, (wash your hands first) and get stuck in, to ensure all of the ingredients squish together!

Now, wrap the dough in cling film and leave in the fridge for an hour, or longer if you have the time. 

Once the dough has chilled, (it must be fridge cold) lightly dust your kitchen surface with a handful of plain flour, and place the cheesy ball on top.

You want to roll the dough out to the thickness of a pound coin.

It's now time to start bringing those bunnies to life! If you have a bunny cutter (hopefully you do if you're following this recipe, otherwise you may have some pretty interesting Easter bunnies to hand to friends or family tomorrow!) then press down onto the rolled out dough, and, make as many bunnies as you can.

My recipe makes approximately 20...

Once ready, transfer the bunnies to a lined baking tray (I used baking parchment so they would not stick during cooking).

Pop in the oven for 12 to 15 minutes, but check after about 8 minutes to make sure they are turning a nice golden brown. You certainly don't want any burnt bunnies! Once baked, leave them to cool. However, if you can't wait, sneak a couple whilst they are nice and hot.

I hope you'll enjoy baking these melt in the mouth, buttery, cheesy, crunchy Easter biscuits. Right, back to that early Easter egg followed by a cheesy Easter bunny or two... See you next week!