Recipe: Easter Bunny Cookies

You will need:

1/2 Cup of Plain Flour
1/3 Cup of Coconut Sugar

1/4 teaspoon of Salt

115g of Vegan Butter

2 tbsp Cocoa Powder


Vegan White Chocolate

Vegan Dark Chocolate


- Sift together the Flour, Sugar and Salt in a mixing bowl

- Add the Butter and Water and kneed together with your hands. (if is too sticky, just add a little more flour)

- Cover the dough and leave in the fridge to cool for an hour.

- Preheat the oven to 200C.

- Split the dough in half, keep one to the side and add the Cocoa Powers to one half in the mixing bowl.

- Flour your surface and roll out on half of the dough.

- Use a cookie cutter or free hand cut out your Easter shapes.

- Then repeat the last two steps with the other half.

- Place on a lined baking tray, and pop in the oven.

- Cook for 8- 10 minutes, this may differ depending on the size of the shapes you cut, so keep an eye on them.

- When ready, take your cookies out of the over and place them on a cooling rack.

Decoration: (optional, you may choose to decorate with other ingredients) 

- Once the cookies are cool, melt a few chunks of white chocolate in a small bowl.

- Either pipe or use a thin tool to dot on the bunnies nose and ears.

- Repeat the process with the Dark Chocolate to pipe the eyes on.


Feel free to share your creations on your socials and tag us @erpinghamhouse.

More news

Subscribe to Erpingham House today

*We’d like to keep in touch with you about all our restaurants with exclusive news and advance booking opportunities. We will contact you about special events, new openings as well as the latest seasonal menus. We will keep your data secure, and of course would never sell or share data. You can change your mind at any time by clicking unsubscribe on any email you receive. View our Privacy Policy here.

Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.