- 70g Caster sugar
- 150g Dairy free margarine
- 100g Gluten free plain flour
- 100g Maize flour
- 500g Rolled fondant
- 20g Sugarpaste
- 5 Drops pink food colour
- Edible icing pen - black
Preheat oven to 180°c. Mix sugar and margarine until well combined.
Stir in your flours and bring together to form dough.
Dust the bench with a little extra flour and roll the dough out to 6mm thick.
Cut into desired shape and place on a lined baking tray.Bake for 13 to 15 minutes.
Remove from oven and allow to cool on the tray.
Prepare your sugar paste by adding cooled boiled water a few drops at a time until you reach a consistency appropriate for piping.
Stir with a palette knife to remove all lumps and air.
Scoop into a piping bag fitted with a number 2 size nozzle.
Use the sugar paste to pipe the outline around the exterior shape and the nose shape of the rabbit.
Prepare the fondant in a glass bowl using a small amount of water and cooking in a low temperature microwave, stirring every 30 seconds until lukewarm and a consistency appropriate for piping.
Colour a portion of your icing pink and scoop icing into piping bags.
Fill each void within your sugar paste outline with liquid fondant, being careful not to overfill.
Once dried, remove biscuits from pan and use your icing pen to carefully draw on the whiskers.