Bunny Cookies

For the dough, add the ingredients into a bowl and knead it until smooth using the kneading hook on the hand mixer, then bring together with your hands to form a firm dough. Wrap in cling film and chill for at least 30 minutes.

Preheat the oven.  Roll out the dough on a lightly floured surface to approx. 3 mm thick and cut out cookie shapes. Place on  baking trays lined with greaseproof paper and bake on the middle shelf of the oven, one after the other, for approx. 10 minutes until lightly golden. Cool for 5 minutes then transfer to a wire rack to cool completely.

Top And Bottom Heat Oven Temperature: 180 °C

Fan Assisted Oven Temperature: 160 °C

Divide the coconut flakes into 4 parts and colour them with the food coluring. Mix the icing sugar with the water to a thin glazing. Coat the cookies with the glaze and decorate them with the colorful coconut flakes. Cut the Raffaello® balls in half, stick them with some glaze onto the cookies as bunny puffs and leave to harden. Then enjoy! .