Shortcrust Bunnies with Marshmallow Tails 300g plain flour 100g sugar 200g butter 1 egg bought white marshmallows rainbow colour sprinkles (hundreds and thousands) icing sugar
Process flour, sugar, butter and a pinch of salt in a food processor until mixture resembles breadcrumbs. Whisk egg and 1 tablespoon chilled water in a bowl until combined, then with food processor motor running, add to flour mixture. Process until mixture begins to form large clumps, stopping machine before mixture forms a ball. Turn pastry out on to a work surface and knead gently to bring together. Form into a disc, wrap in plastic wrap and refrigerate for at least 1 hour. Preheat oven to 180° Celcius. Roll out dough on a lightly floured surface or baking paper to 1cm thickness. Cut out large bunnies with cookie cutters. Place bunnies on a lined baking tray and bake in oven for 8 min or until slightly brown around the edges. Cool on a wire rack. Dip marshmallows in a little water and then in sprinkles, set aside to dry. Sieve icing sugar and mix with water to form a thick royal icing. Using the tip of a knife drip a little royal icing onto the bunny biscuit and stick marshmallow, sprinkles facing up, on it so it looks like the bunnie’s tail. Let dry.
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