White rabbit biscuits

Makes 30-35 biscuits, or 15 bunnies

Prep 1 hr 10 mins plus cooling and drying Cook 45 mins

200g unsalted butter, at room

temperature

400g plain flour, plus extra for dusting 280g caster sugar

1 egg

¼ tsp vanilla extract

½ tsp cream of tartar

FOR THE ICING

600g icing sugar pink food colouring gel

170g desiccated coconut

15 mini marshmallows

YOU WILL ALSO NEED

1 x rabbit-head-shaped cutter

1 x 7cm round cutter

1 x 3cm round cutter 1 Heat the oven to 180C/160C fan/gas 4. Lightly rub the butter and flour together until the mix looks like fresh breadcrumbs. Whisk the sugar and egg together in another in a bowl until well combined, then add to the flour mixture. Add the vanilla, a pinch of salt and the cream of tartar, and bring the mix together with your hands until you have a smooth, soft dough.

2 Roll the dough out on a lightly floured surface to a ½cm thickness. Cut out 15 rabbit heads, 15 x 7cm circles and 30 x 3cm circles using the cutters. Put the biscuits on baking sheets lined with baking parchment. Bake for about 15 mins until lightly golden at the edges (you may need to do this in batches). Leave to cool on the sheets for a few minutes before carefully transferring them to wire racks to cool completely.

3 While the biscuits cool, make the icing.

Mix enough cold water with the icing sugar to make a thick icing. Spoon a quarter of the icing into a bowl and add a very small amount of pink food colouring gel, then spoon into a piping bag. Spoon the plain icing into a second piping bag. Snip off just the end of the pink icing bag, and a larger opening on the plain icing bag.

4 Pipe some of the plain icing over the mini circle biscuits and leave to dry. Use most of the remaining plain icing to cover the large circle and rabbit head biscuits, then sprinkle with most of the coconut and leave to dry.

5 Use the pink icing to pipe paws on the mini circle biscuits, then leave to dry slightly.

Stick two of the paw biscuits onto the bottom of each of the large circle biscuits using some of the remaining icing. With any remaining icing, cover the marshmallows in a thin layer and roll these in the remaining coconut before sticking them onto the middle of the large circle biscuits to create a fluffy tail. Lay the bunny bottoms so they overlap the rabbit head biscuits to create the bunnies, then leave to set completely for about 15-20 mins before serving.

PER SERVING 219 kcals, fat 8g, saturates 6g,

carbs 34g, sugars 25g, protein 1g, fibre 2g, salt none