White Rabbit Biscuits Recipes

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WHITE RABBIT BISCUITS



White rabbit biscuits image

These adorable bunny biscuits will hop off the plate faster than you can bake them. They make a great Easter activity for kids or an extra special gift

Provided by Miriam Nice

Categories     Dessert, Snack, Treat

Time 1h55m

Yield Makes 30-35 biscuits or 15 bunnies

Number Of Ingredients 14

200g unsalted butter , at room temperature
400g plain flour
280g caster sugar
1 egg
¼ tsp vanilla extract
a pinch of salt
½ tsp cream of tartar
600g icing sugar
pink food colouring gel
170g pack of desiccated coconut
15 mini marshmallows
1 x rabbit head-shaped cookie cutter
1 x 7cm round cookie cutter
1 x 3cm round cookie cutter

Steps:

  • Heat oven to 180C/160C fan/gas 4. Lightly rub the butter and flour together with your fingertips until the mixture looks like fresh breadcrumbs.
  • Mix the sugar and egg together in another in a bowl with a whisk and when it is really well combined and runny add it to the flour mixture.
  • Add all the other ingredients and squish it together with your hands, keep working the dough until it's smooth, soft and comes together in one piece.
  • Roll the dough out on a lightly floured surface with a rolling pin until it is about half a centimetre thick. Cut into shapes. We did 15 rabbit heads, 15 large circles and 30 mini circles.
  • Place your biscuits on baking sheets lined with baking paper and bake in batches for about 15 mins (or until they are lightly golden at the edges).
  • Let them cool in the tin for a few minutes before carefully transferring them to a wire rack to cool completely and become crisp.
  • While the biscuits cool mix enough cold water with the icing sugar to create a thick icing. Place a quarter of the icing in another bowl and add a very small amout of pink gel food colouring. Transfer both the white icing and the pink icing into disposable piping bags and snip off the end to make a very small nozzle on the pink icing and a wider one on the white icing.
  • Pipe white icing over the small round biscuits and leave to dry. Then pipe white icing to cover all of the large circular biscuits and the rabbit biscuits (be fairly sparing and spread it out with the back of a spoon - it doesn't have to be neat on these ones). Once you've iced each one sprinkle generously with dessicated coconut before the icing dries.
  • Take the pink icing and use to create paws on the smaller circles then stick 2 of them onto each of the large circles using icing like glue. With the icing you have left, coat the marshmallows and cover those in coconut too before sticking them onto the middle of the larger circles to create a fluffy tail. Leave to set completely for about 15-20 mins then serve.

Nutrition Facts : Calories 219 calories, Fat 8 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein

STEWED RABBIT AND BISCUITS



Stewed Rabbit and Biscuits image

Provided by Scott Conant

Categories     main-dish

Time 1h40m

Yield 6 servings

Number Of Ingredients 23

1/2 pound plus 1 ounce cold small-cubed butter
4 ounces sugar
1/8 cup plus 1/2 teaspoon baking powder
1/2 tablespoon salt
1 1/2 pounds plus 1 1/2 ounces all-purpose flour
1/2 cup fresh tarragon leaves, chopped
1/2 teaspoon freshly ground black pepper
1 1/8 cup buttermilk
3 eggs
2 whole rabbits (2 1/2 to 3 pounds each)
2 tablespoons all-purpose flour
Salt and freshly ground black pepper
2 tablespoons olive oil
2 shallots, cut into medium dice
10 baby carrots, halved
2 large sprigs rosemary
1/2 head spring garlic
Crushed red pepper
1 1/2 quarts chicken stock, hot
1 cup white wine
8 morels (or other seasonal mushrooms), quartered
1/2 cups fresh peas
2 sprigs fresh tarragon, leaves chopped

Steps:

  • For the biscuits: Combine the butter, sugar, baking powder and salt in an electric stand mixer. Use the paddle attachment and mix until the butter is pea size. Next, add the flour, tarragon and pepper. Then, add the buttermilk and eggs. Mix until incorporated.
  • For the rabbit: Preheat the oven to 350 degrees F. Cut the rabbit into eighths (save the extra bones and trimmings to fortify stock). Dredge the pieces in flour and sprinkle with salt and pepper.
  • In large saute pan or small rondeau, heat the olive oil. Sear the rabbit over medium-high heat. Remove when golden brown, 3 to 4 minutes and reserve. Discard the oil and turn the heat down to medium-low.
  • Saute the shallots until blonde, 4 to 5 minutes. Add the carrots, rosemary, spring garlic, pinch of crushed red pepper and pinch of salt. Saute until soft, 3 to 5 minutes. Add the rabbit, allow to cook for 2 minutes. Next, add the hot stock, white wine and morels, and bring the liquid to a simmer. Simmer for about 4 minutes.
  • Top with the biscuit mixture in small dollops. Then add peas. Bake until the biscuits are golden, the filling is bubbling and the rabbit is tender, 30 to 35 minutes.
  • Top with the tarragon and serve.

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