Ingredients
Filling
1 1/2 cups Chelsea Icing Sugar
1 tsp butter
1 tsp Hansell’s Vanilla Essence
3 Tbsp boiling water
250g packet milk arrowroot biscuits
Raspberry Topping
1 1/2 cups Chelsea Icing Sugar
1 tsp butter
1/2 tsp Hansell’s Raspberry Essence
2 drops Hansell’s red food colouring
3 Tbsp hot water
Method
Filling
Put icing sugar into a bowl with butter, vanilla essence and water. Stir until you have a smooth icing mixture. Spread one teaspoon of icing on to one biscuit and place another plain biscuit on top. Repeat with remaining biscuits and icing before decorating with raspberry topping and piped icing bunny faces.
Raspberry Topping
Put icing sugar into a bowl, add butter, raspberry essence, red colouring and water. Stir until you have a smooth icing mixture. Spread topping over the top of the biscuits. Decorate biscuits with Easter bunny faces in green and yellow icing.
To Decorate with Piped Icing
Mix icing sugar and enough water together to make a pipeable icing. Mix in one to two drops of Hansell’s yellow or green food colouring. Place icing in a plastic bag and cut a small piece off the corner of the bag. Pipe bunny face decorations as pictured.
Special thanks to Hansell's for use of this recipe
Products Used in this recipe
Overall rating
Recipe Rating: 3
3 ratings, 76 people added this to their Favourite Recipes.
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