1 bunny ears template made from light card (the total size should be between 20cm - 25cm)
Siúcra Icing Sugar, to dust
Organic flowers or edible flowers
Mini Easter eggs
Colourful mini meringues
Siúcra Roll Out Icing daisies
o To make the biscuit bunny ears
o Place the flour into the bowl on a food processor. Add the diced butter and pulse to form fine breadcrumbs. Transfer to a large bowl and pour in the ground almonds, stir in the Siúcra Caster Sugar and lemon zest.
o Add the egg and enough cold water to form a biscuit dough.
o Wrap up and place in the fridge for at least 30 minutes.
o Preheat the oven to 180°C/fan 160°C/gas 4.
o Roll the dough out to about 1cm thickness on parchment dusted with flour.
o Using a sharp knife cut around the template that you have made, remove the excess biscuit dough.
o Slide the parchment and bunny ears onto a baking sheet.
o Repeat to prepare for the second bunny ears. The excess pastry can be frozen or little biscuits can be made.
o Bake both the bunny ears for 20 to 22 minutes depending on the thickness /size until lightly golden brown and set.
o Leave to set on the baking sheet until completely cold.
o To make the filling, combine all the ingredients into a mixer bowl and whisk until still but you must be able to pipe with it.
o Spoon the mix into a piping bag with a plain or star nozzle.
o To assemble, the biscuit layers must be cold. Place one bunny ears biscuit layer on a board or flat platter.
o Dust the bunny eggs with Siúcra Icing Sugar.
o Pipe rosettes on the entire biscuit layer and then place the top biscuit layer on
o Dust the 2nd biscuit layer with Siúcra Icing Sugar
o Place this on top and pipe over.
o To decorate, add flowers, mini Easter eggs and mini meringues, Siúcra Roll Out Icing daisies.