cheesy bunny biscuits

EfEgg free
NfNut free
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cheesy bunny biscuits
Makes about 25

These make a great alternative to a chocolate treat at Easter time. And when Easter’s over you can continue to use the same recipe, using different shaped cutters.


  • 1¼ cups (175g) plain flour
  • ¾ cup (60g) grated parmesan
  • ½ cup (60g) grated cheddar
  • ½ teaspoon paprika
  • 125g butter, cut into cubes
  • 1 tablespoon cold water
  • Sultanas, cut in half, for decorating (to make eyes)
  • Cream cheese, for decorating (to make tails)


  1. Place the flour, cheeses and paprika in the bowl of a food processor (or Thermomix – see instructions below) and process for a few seconds just until mixed. Add the butter cubes and water and process (on pulse), until the mixture starts to ball around the blade.
  2. Turn the dough out onto a floured surface and knead very lightly. Halve the mixture, form two disc shapes and enclose each portion in a square of plastic wrap. Place in the refrigerator to chill for 1 hour. (You can keep these dough discs in the fridge for up to a week before baking, or in the freezer for 2 months before thawing and baking).
  3. When ready to bake, preheat the oven to 180°C and line 2 baking trays with baking paper. Roll the dough to 5 to 6mm thickness. Cut out shapes with a bunny-shaped biscuit cutter and place on the prepared trays. Pop on the sultanas to make eyes. Bake for about 8 minutes, until lightly golden and crisp.
  4. Transfer to a wire rack to cool. Once cool, place on small dollops of cream cheese to make tails.

Thermomix version:

  1. Place the flour, cheeses and paprika in mixing bowl and mix for 5 sec/speed 6.
  2. Add the butter cubes and water and knead for 1 min 30 sec/closed lid/Interval speed.
  3. Transfer dough to ThermoMat and knead lightly.
  4. Follow remaining instructions as per recipe, above.