Peanut butter bunnies

These cute little nut-hugging bunnies were inspired by a picture i’d seen on pinterest (see below!). I love making and decorating biscuits, and I thought these would be perfect for the Easter ❤


These are also relativity healthy, and so are a nice break from eating masses of chocolate (not that I need a break from that..)

The biscuits are made with wholemeal flour (lots of fibre), whole earth peanut butter, honey and an array of other baking essentials.

The biscuit dough is quite a challenge to roll out – it is quite sticky, which means the bunnies hold their shape well when baked, but are tricky to roll and cut into shape. I suggest using plenty of flour to cut these out – I rolled the dough between two pieces of parchment paper too!

Enjoy 🙂


  • 110g wholemeal flour
  • 20g corn starch/ corn flour
  • 30g golden syrup
  • 10g honey (I use Manuka)
  • 20g peanut butter
  • 30g vegetable oil
  • a variety of whole nuts


Start off by preheating your oven to 150ᵒC. Grease a piece of parchment paper, and place on a baking tray – set to one side.

Place all of your ingredients in a bowl – sifting the dry ones. Mix together well until a sticky and paste-like dough is formed.


Put you dough in between two sheets of parchment paper, and roll until the thickness you desire – my cookies were roughly half an inch thick. Sprinkle some extra flour on top of your dough, and flour the cookie cutter as well.

Cut out your shapes, and place on your baking tray (you don’t have to use a bunny, any kind of animal shape is perfect 🙂 ) Using a skewer, make holes in the face of your biscuit, to give eyes and a nose. Place a nut in the center of your biscuit, and wrap the bunny’s arms around the nut.


Bake in your pre-heated oven for 8-10 mins, or until golden brown!


I piped some icing on my bunnies to give them an outline. To do this, mix together 250g of fondant icing sugar with 2tbsp of cold water. Pop the icing in a piping bag, and pipe away! 🙂

Love, Sofia xxx

mmmmm ❤









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