Make Perfect White Rabbit Biscuits with Your Kids in Bali

Step 1: Prepare the Dough

In a large mixing bowl, cream the softened butter and icing sugar until light and fluffy. Use a hand mixer for best results.

Gradually add coconut milk and pandan essence while mixing to incorporate.

Sift in the all-purpose flour and a pinch of salt. Mix gently using a spatula or your hands until a soft dough forms.

Wrap the dough in cling film and refrigerate for at least 30 minutes to allow it to firm up.

Step 2: Roll and Cut Shapes

Preheat your oven to 160°C (320°F) and line a baking tray with parchment paper.

Roll out the dough on a lightly floured surface to about 0.5 cm thickness. Ensure the dough is evenly rolled for uniform baking.

Use rabbit-shaped cookie cutters to cut out biscuits. Re-roll scraps to make additional shapes if needed.

Carefully transfer the cut shapes onto the baking tray, spacing them evenly.

Step 3: Bake the Biscuits

Place the tray in the center of the preheated oven and bake for 12-15 minutes or until the edges are lightly golden. Rotate the tray halfway through baking for even cooking.

Remove the biscuits from the oven and let them cool on the baking tray for 5 minutes. Then transfer to a wire rack to cool completely.

Step 4: Add Tropical Touches

Once cooled, lightly brush each biscuit with palm sugar syrup using a pastry brush. This adds a subtle sweetness and shine.

Sprinkle desiccated coconut over the biscuits while the syrup is still tacky.

Garnish with edible flower petals, such as marigolds or frangipani, for an elegant tropical look.