INGREDIENTS

• 280g (2 cups) plain flour
• 100g butter
• 2-4 tablespoons water
• 125ml Greek yogurt
• 1 egg
• 1 tsp maple syrup
• Raspberries & Blueberries
• Egg/milk wash
• Fresh mint leaves to serve

METHOD

1. Preheat oven to 200ºC.
2. Add flour and butter to a mixing bowl, then rub until the flour resembles fine breadcrumbs. Add water one tablespoon at a time until it comes together into a dough.
3. Empty onto a floured work surface and knead gently, then cut away 1/4 of the pastry, this will be used to shape the little bunny ears. Divide the remaining mixture into 10 pieces, then roll each into a round ball. Press each ball down using the back of a teaspoon, making a small well in the centre. Place onto a baking tray lined with parchment paper.
4. Use the remaining dough to shape little bunny ears, then press into the top of each pressed-down ball.
5. To make the yogurt custard, mix the yogurt, eggs and maple syrup and stir well until thoroughly combined. Add a spoonful of the yogurt to the pressed-down circles and top with raspberries. Brush over a little egg or milk wash, then bake for 15-20 minutes until golden brown and the custard is set. Cool before eating.
6. Decorate with mint leaves before serving.