How to Make Easter Bunny Biscuits

Pin out the dough on a clean surface lightly dusted with flour to approximately 4mm. Cut out as many bunny shapes as required using the cutter.

Place the shapes on a lined baking tray and bake in the oven for 15 to 20 minutes or until golden brown.

Remove from the oven and allow to cool on a wire rack. Clean utensils and work surface.

Once cooled, brush over the top of the biscuits with a thin layer of apricot jam.

On a clean, dry surface knead a coloured icing of your choice and White icing separately until pliable.

To create the colour gradation, knead together the coloured icing and White icing at different ratios to create four different shades. You will need approximately 50g of icing to cover one biscuit. Gradually add more White icing to the base colour to create the pastel shades.

Dust the work surface with icing sugar and pin out each colour of the icing in turns to prevent drying until 2-3mm thick.

Using the same bunny cutter used for the biscuit dough, cut out as many shapes as required. Carefully place the icing shapes on to the top of the biscuits and smooth down gently with the palm of your hand.

Lastly, once the ready to roll icing has hardened sufficiently, draw on the bunny's face using the Rainbow Dust Black Edible Food Pen.

Top tip! To create the blush effect on the bunny's cheeks and ears, mix a drop of red or pink food colour into 1tsp of icing sugar and stir until combined to make a pale dust. Brush on using a dry paintbrush.