• 200g unsalted butter, cut into small cubes
  • 200g caster sugar
  • 1 medium free-range egg, beaten
  • 400g plain flour, plus extra for dusting
  • 2 tsp vanilla extract
  • 180g icing sugar, sifted
  • 2 tbsp milk
  • ½ tsp pink food colouring
  • 25 mini marshmallows, halved


  1. 1

    Preheat the oven to 180°C/fan 160°C/gas mark 4. Line 2 baking trays with baking parchment. Beat the butter and sugar together in a bowl until pale and fluffy. Add the egg and continue to beat. 

  2. 2

    Sift in the flour, then add the vanilla extract and fold through to form a dough. Turn out the dough on to a lightly floured surface and knead gently until smooth. Chill in the fridge for 30 minutes.

  3. 3

    Remove the dough from the fridge and roll out until it's about 4mm thick. Use a 7cm bunny-shaped biscuit cutter to cut biscuits from the dough. Arrange on the baking trays and bake for 12-15 minutes, until golden. Remove from the oven and leave the biscuits on the trays to cool slightly before transferring to wire racks to cool completely.

  4. 4

    Meanwhile, combine the icing sugar, milk and food colouring in a bowl until smooth. Carefully spread over the biscuits and press a marshmallow tail on each.

Nutritional Details

Each serving provides
  • Energy 394kj 94kcal 5%
  • Fat 3.5g 5%
  • Saturates 2.0g 10%
  • Sugars 8.2g 9%
  • Salt 0.01g <1%

% of the Reference Intakes

Typical values per 100g: Energy 1976kj/472kcal

Each serving provides

14.6g carbohydrate 0.1g fibre 1.0g protein

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