Easter Bunny Biscuits w' Matcha Filling

hello!!! yes i know, thanks for the 'worst blogger of the year award' it was such an achievement. let me explain why it's been two months (!!!!!!!!!!!!) since my last post on here: school went back and sadly i had no spare time *inserts all the sad emojis*. i'm doing the ib program (link here for more info - i won't bore you with the gloopy details) which basically means that my calculator, school diary and laptop and i are all becoming fast friends. also shout out to my locker. you're simultaneously too small, yet big enough so i can somehow lose the one paper i really need. 

i have good news though! while i may not have had time to fully edit and form a blog post for you guys, i have been making tonnes of recipes behind the scenes, and what with school holidays starting three days ago (happy easter! i prefer the term 'bunny day' but like fetch, i feel it's never going to happen) (gretchen weiners 5eva)i'm going to back date some recipes so they're ready to go (minus words of course) for weekly posts next term!

also: term two is eleven weeks!!! it starts with awkward cold-but-not melbourne weather and ends with exams and i don't quite know how to feel about it. 

 blogging is a funny thing really cos once you get into the swing of it, i love it, i want to do more of it, and i can't wait to spend a sunday coming up with a recipe and editing a post for this space. having said that, once i stop for a loooooooooong time (ehhehe oops) getting back into the gist is like going back to school after summer break. but it's okay because i'm breaking the blogging fast with a super cute biscuit recipe based off one in a cookbook that idk where it's from and i feel like it's been in my house for as long as i have. despite the vintage recipe, i've jazzed them up (hehehe jazzy bunnies how cute!!) with a yummy matcha filling and sprinkles! and yes, because it was easter - aka bunny day (or the-worst-holiday-for-the-lactose-intolerant) - some are shaped like bunny rabbits.

i mentioned that the holidays are here (as i'm writing i have 13 whole days free!!!!!!!!!), so here's a brief list of what i intend to spend those days doing: watching doctor who, waiting for each new episode of downton abbey to come out, reading each new installment of this beautiful blog here , cuddling my friend's bunny (hi belle!) and baking cakes for anyone who comes to visit :)

here's to a return to blogging! happy easter! 

alrighty, my tip for this recipe is to wait until the biscuits are completely cooled (i said completely!!) before you ice them. to get the sides all covered in sprinkles, best to sandwich some icing between two biscuits then roll the sides of the biscuit in a bowl of sprinkles, so that the seam of icing exposed gets all deliciously coated with the colorful stuff. both the flours i used were gluten free, to allow for mum's dietary requirements, but you can use whatever type and variety of flour you prefer. i split my filling half matcha, half coloured vanilla buttercream. to do that option, simply eliminate the matcha powder and add 1 tb more icing sugar to your mix. add a pea sized amount of colouring and mix well before icing. 

Vanilla Biscuits w' Matcha Filling

{makes about 60 individual biscuits}


250g vegan butter

1 c caster sugar 

2 eggs

1 tsp vanilla extract

250g self-raising flour of choice

250g plain flour of choice


for the filling

300g vegan butter

600g icing sugar 

1 tsp unsweetened almond milk

1/2 tsp vanilla extract

 1 tb matcha powder


begin by preheating your oven to 180 degrees C (or 150 degrees C fan forced) and line two baking trays with grease proof paper. 

in the bowl of an electric mixer, beat the butter and sugar together until creamy and pale. add the eggs and vanilla and beat until well combined for about 2-3 mins. gently fold through the flours (either use a spatula or the slowest speed on the mixer). 

turn the dough out onto a floured surface and knead very lightly until it all comes together. wrap the dough in plastic wrap and chill in the fridge for 30 minutes. 

turn the chilled dough out onto the floured surface once more and roll it out until it's about 5 mm thick. using cookie cutters, cut the dough into whatever shapes you'd like. continue until all the dough is cut. 

place the cookies onto the trays, leaving about 1.5 cm between each cookie and bake for 10-15 minutes or until golden. leave to cool completely before sandwiching two cookies together with some icing and (if you like) rolling in sprinkles!


to make the filling

cream the butter until it's much paler. mix the vanilla and almond milk together and gently mix into the creamed butter. slowly add the icing sugar in three parts, mixing between each. add the matcha powder and mix until evenly incorporated into the buttercream filling. if your filling is too loose, add 1 tb more of icing sugar and continue doing so until the desired consistency is achieved. similarly, if the buttercream is too stiff, add more almond milk (1 tsp at a time). 

using a palette knife, ice one cookie and sandwich another on top. decorate with sprinkles as desired! store in a sealed container at room temp, they'll keep for 3-5 days max. 


- jess xx