Bunny cookies

1.To make the cookies, put flour, cornflour, baking powder and salt in a small bow, then whisk together to combine. Set aside.

2.Cream butter and sugar until very pale and fluffy. Add the eggs and vanilla, then beat very well. Add flour mixture in two parts, mixing until just combined after each addition.

3.Tip dough onto the bench and knead lightly until it forms a smooth ball. Divide dough into two parts (one that is about two-thirds of the dough and the other that is about one-third) and wrap each part in plastic wrap. Chill for 2 hours (or up to 48 hours).

4.Preheat oven to 160°C. Line baking trays with baking paper.

5.On a lightly floured bench, roll the larger portion of dough out to 4mm thick and use a round cutter (mine was about 7cm wide) to cut out 30 circles of dough. Place on prepared trays and bake for 9-11 minutes or until the edges just start to colour. Cool on a wire rack.

6.Roll the smaller piece of dough out to 4mm thick and use a small oval cutter (mine was 2.5cm long) to cut out 60 pieces of dough for the bunnies’ feet. Place on prepared trays (you can re-use the baking paper and trays as long as they are cold) and bake for 7-8 minutes or until the edges just start to colour. Cool on a wire rack.

7.To make the buttercream icing, beat butter until pale. Add icing sugar in two parts, beating well after each addition. Add 1 tbsp boiled water and strawberry essence or vanilla extract, then beat until light and fluffy. Add more water if the icing is too stiff. Place one-third of the buttercream in a small bowl and set aside. Tint the larger portion pale pink.

8.To assemble the bunnies, cut a white mini marshmallow in half lengthways (scissors work best). Spread two ovals with a little of the white icing and press in a halved marshmallow and three pink sugar pearls to make the feet. Spread a round cookie with pink buttercream and press in the feet and a white marshmallow for the tail. Repeat with the other cookies. Allow to set at room temperature for 1 hour before storing iced cookies in an airtight container for up to 3 days.