Snuggle Muffin’s Easy Peasy Chocolate Chip Easter Bunny Cookies

So SnuggleMuffin made the coolest, absolutely adorable House & Wilson bunny cookies, then generously offered the recipe. I, of course, accepted the offer immediately! She writes, "This is a real cookie recipe that I adapted and turned into bunnies, if eating bunnies isn’t your thing then just make them as cookies. This makes about 10 Bunny Cookies. I’ve included a diagram in case my instructions are a bit hard to follow, the bunny making method I made up myself and I wasn’t sure how to word it." SnuggleMuffin rocks!

• 4 oz (100g) margarine
• 2 oz (50g) light soft brown sugar
• 1 egg
• 1 tea spoon vanilla essence
• 8 oz (225g) plain flower
• ½ level teaspoon bicarbonate of soda
• 2 to 3 oz chocolate chips (optional: You can make plain bunnies with
• chocolate chip decoration, chocolate chip bunnies with no decoration, or
• chocolate chips bunnies with chocolate chip decoration)
• I also added some (about half a table spoon) ground almonds, but you don’t have to you don’t want to.

Heat the oven to 375oF, 190oC, gas mark 5. Grease on e or two baking sheets/trays. Put the margarine in a bowl with the sugar and beat until soft and creamy.

Mix in all the remaining ingredients until the mixture forms a stiff dough.

Divide the dough in to balls leaving some for the heads and ears, they should be about 2 to 2 ½ inches across when flattened and ½ an inch thick. Make the heads in the same way and they should be about an inch and ½ across when flattened. Then sort of squish them onto the bodies. (See diagram.)

Use the spare dough to make the ears: roll pieces of dough into sausage shapes about an inch long and stick on the heads. Use chocolate chips, raisons or bits of died fruit to make eyes on the bunny biscuits. (You could even make little chocolate chip bow ties and add a little cookie cane to one of them.)

Bake for 10 to 12 minutes.