Because, Easter.

To make 20 large biscuits, you will need:
7 oz slightly salted butter
5 oz caster sugar
12 oz plain flour
1 medium free range egg
1 tsp vanilla extract
1 pinch of salt

Decoration
50g milk chocolate for melting
Icing sugar and water

Preheat the oven to 180 C. Grease a large baking tray with a bit of butter.

Mix the sugar with the slightly softened butter until it’s creamy.

Sift in the flour and beat with an electric whisk until the mixture resembles golden breadcrumbs. Add the salt.

Add the egg and vanilla extract.

Mix with the electric whisk again until it all comes together as a firm round dough.

Cover the bowl with cling film and put it into the fridge for about 15 minutes.

Roll out on a lightly floured surface to the thickness of a pound coin.

Cut out the biscuits using your bunny shape cutter (or cutters if you admire the bunny silhouette as much as I do!)

Place on your prepared baking tray and pop them into the oven for 15 – 20 minutes until golden brown.

Once the biscuits have cooled on a wire rack, decorate as you like! I used a combination of water icing (follow the instructions on the box of the icing) and milk chocolate, although you can use anything you like. Plain chocolate, white chocolate… Bunny hop!

A bunny is a bit better
when composed of butter.
a better batter butter bunny
smiles down a treat
without a threat
to other bicbics.
This monochrome marbling was an art
in porcelain for our pearly whites
a chocolate monochrome

It is more than I ask for.

“sweet cheeks” running
a cotton-tailed fantasy
a whisper of a cloud from the lost & found,
this candyfloss foam forms
puffs of orbs in the photograph
which I’m sure we’ll discuss later.
I could throw sugar cubes like dice
on a Vegas table
and wait while an igloo emerges
on the desert sands.
Syrup on tap with
crushed sugar on top,
please.