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Chocolate Rabbit Biscuits for Easter



.Suitable for freezing




minutes cooking time
.160 C°, 325 F°, Gas Mark 3


  • 500g Plain Flour
  • 250g Margarine
  • 140g Icing Sugar
  • 1 tbsp Milk
  • 2 tsp Vanilla Extract
  • Chocolate spread or melted chocolate (you could make some biscuits white, milk and dark)


  1. Rub together (use fingers or a food processor) the Sugar, Flour and Margarine
  2. Add the Milk and Vanilla
  3. Combine to make a dough (chilling this dough is possible but not necessary)
  4. Roll out the dough (5mm thick)
  5. Cut out 30 biscuits
  6. Put 15 aside, with the second 15 cut out the Easter shape. If you have enough leftover dough make a few more biscuits
  7. Cook on a lined baking tray for 12-15 minutes
  8. Leave to cool
  9. Once completely cold spread chocolate onto all of the whole biscuits and place a cut-out biscuit on top
  10. Serve!
As it is Easter we have used a rabbit cutter, but you could use an egg shape, lamb or cross. You could also use jam or a thick custard instead of chocolate

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