EASTER BUNNY SLICE

SERVES 10 PREP 10 MINS COOK 30 MINS COST $$$$$

200g butter, at room temperature

1/ cup caster sugar 2 1 egg 1 1/ cups plain flour, 2 sifted 1/ cup desiccated coconut

3 1/ cup milk

3 ICING 3 cups pure icing sugar 2 tbsp lemon juice 20g butter, softened 2 tsp cocoa pink food colouring 20 white chocolate melts, 10 halved 1 tbsp rainbow sprinkles

1 Preheat oven to moderate, 180°C. Lightly grease and line a 20 x 30cm lamington pan extending paper at long ends.

2 In a large bowl, cream butter and sugar, using an electric mixer, until light and fluffy. Beat in egg. Stir in flour, desiccated coconut and milk. Mix until well combined.

3 Press mixture evenly over base of prepared pan (use slightly damp hands to press if needed). Bake 20-25 mins or until golden and cooked through. Set aside to cool for 10 minutes. Cool completely.

4 ICING In a heatproof bowl over a saucepan of just simmering water, combine icing sugar, juice and butter, stir until smooth. Transfer 2 tbsp icing into a small bowl and stir in cocoa. Transfer to a small snaplock bag. Tint remaining icing pink with a little food colouring. Spread over slice, reserving 2 tsp pink icing.

5 While icing is still setting, press in whole and halved melts to form rabbit outline. Dot on a little pink icing to form nose. Pipe on chocolate icing for eyes. Sprinkle slice with rainbow sprinkles. Chill 20 mins until firm. Cut into squares or rectangles, using rabbits as a guide for each piece.