¼ cup caster sugar
1 cup plain flour
½ cup cornflour
Cream butter and sugar in a small bowl with electric mixer until light and fluffy. Gradually beat in sifted flours. Knead on lightly floured surface for approx 5 mins. Kneading makes the biscuits crisp. Roll out the dough to 0.5cm thick and cut out your bunny face shapes. I just made a template from an icecream container lid.
Gently insert a strong lollipop stick into each biscuit, it helps to make a hole first with a sharp skewer.
Bake in a moderate oven for 10 mins or until golden brown.
Let cool on tray.
1 egg white
1½ cups icing sugar
Beat the egg white until soft peaks form then add icing sugar to make a firm glossy mixture.
Using an icing tip number 2 or 3 pipe around the edge of the bunny face in white and the nose in pink. Add enough lemon juice (or water if you prefer) to make the royal icing a 'flooding' consistency and fill inside your piped lines. Let dry over night.
Using an edible marker draw the bunny features on your biscuits.
I've decorated the sticks with ribbon off cuts. These look gorgeous gift wrapped in cellophane but if making ahead seal in an airtight container.