Hazelnut Bunny Biscuits by Kirsten Tibballs

SABLE BISCUITS

INGREDIENTS

• 170 g unsalted butter
• 240 g plain flour, sieved
• 95 g almond meal
• 50 g pure icing sugar, sieved
• 60 g caster sugar
• pinch of salt
• 45 g whole egg
• plain flour, for dusting

METHOD

1. Place the butter, flour and almond meal in the bowl of a stand mixer fitted with a paddle attachment and mix to form a crumb.
2. Once there are no lumps of butter remaining, add the icing sugar, caster sugar and pinch of salt, then mix to combine.
3. Lastly, add the eggs and continue to mix until the ingredients just come together as a dough.
4. Press the dough into an even, flat square, wrap in plastic wrap and place into the refrigerator to firm for 1 hour.
5. Heat the oven to 160°C, fan forced.
6. On a lightly floured workbench, roll the dough to approximately 3mm in thickness.
7. Cut individual bunnies using the template provided.
8. Return to the refrigerator to firm up, then transfer onto a lined baking tray.
9. Bake in the pre-heated oven for 12-15 minutes, or until light golden in colour.

HAZELNUT BUTTERCREAM

INGREDIENTS

• 100 g caster sugar
• 60 g egg whites
• Pinch of cream of tartar
• 65 g unsalted butter, cold and cubed
• 110 g Bonne Maman Hazelnut Spread

METHOD

1. Heat the oven to 80°C.
2. Spread the sugar evenly over a lined baking tray and place into the preheated oven for 10 minutes. If you’re using a fan-forced oven, cover the tray with foil to prevent the sugar from being blown off.
3. Place the egg whites, cream of tartar and hot sugar into the bowl of a stand mixer fitted with a whisk attachment and whip on high speed to create a meringue.
4. Once the meringue holds on the whisk and the bowl is still warm to touch, gradually add the butter, one piece at a time, while whisking on medium-high speed.
5. Remove from the mixer and fold in the Bonne Maman Hazelnut Spread.

NOTES

• If the buttercream starts to separate, continue whisking, and it will come together.
• If the buttercream becomes too soft, place it into the refrigerator to chill before rewhipping.

ASSEMBLY

INGREDIENTS

• Edible flowers, for garnishing
• Roasted hazelnuts, for garnishing

METHOD

1. Pipe the hazelnut buttercream over the surface of half of the bunny biscuits.
2. Place a second bunny biscuit on top, creating a sandwich. Then, pipe a second layer of hazelnut buttercream on top.
3. Garnish with edible flowers and roasted hazelnuts.

Template