biscuits sablés en forme de lapin
By: Agi Kaja
Biscuits de Pâques maison faciles à faire.
Recipe from Whole Food Earth®
Shortbread bunny biscuits
Category
Biscuits secsCuisine
Cuisson au fourServings
10-12Prep Time
15 minutesCook Time
15 minutesShortbread Bunny Biscuits: A Pure Non-UPF and Cute Easter Treat
Skip the foil-wrapped supermarket biscuits filled with palm oil and industrial flavourings. Our Shortbread Bunny Biscuits are a celebration of the clean-label pantry, made with just a few wholefood ingredients. These aren't your typical "factory-made" holiday treats; they are a buttery celebration of homemade simplicity.
By using organic flour and real fats, you’re serving an honest, Non-UPF snack to your family. It’s the perfect way to enjoy a gourmet Easter without the industrial shortcuts or hidden "nasties."
Ingredients
- 200g butter (room temperature)
-
100 g muscovado sugar
-
350 g organic white flour
-
50 g almond flour
- 50 ml of almond, lemon or vanilla flavouring
- ⅓ tsp baking powder
Directions
- In a mixing bowl, beat butter until smooth.
- Add brown sugar and mix until dissolved.
- Slowly add in flour until dough begins to form.
- Add up almond flour so that the dough is not sticky.
- Wrap the dough in plastic wrap and place in the fridge for 30 minutes.
- Preheat oven to 150°C.
- On a floured surface, roll dough. Use bunny shaped cookie cutters to cut and place on a baking sheet.
- Bake 10-15 minutes (depending on size of your biscuits). Watch so they do not over bake.
Agi Kaja
Curating a blend of nourishing recipes, practical nutrition hacks, and intentional living tips. Agi focuses on the "why" behind the products we sell — helping customers build a life that feels as good as it looks. With deep roots in nutrition and a passion for food and health, she spends her days debunking myths, cooking whole foods and highlighting the best ways to fuel a healthy life, ensuring our community stays informed, inspired, and well-fed.
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