• 8oz Butter
  • 4oz sugar
  • 11 oz plain flour
  • x1 block of 80% dark chocolate
  • Coloured sprinkles

In a bowl, mix together the butter and sugar until pale and smooth, then fold in the flour until mixed.

Squeeze the mixture into a dough ball and leave to chill in the fridge for around 30 minutes before turning out onto a lightly floured surface.

Rest for a further 15 minutes, then roll out the dough until it is roughly 5mm thick. 

Using a bunny shaped cutter, cut out 12 bunnies (depending on the size of the cutter), placing them on a lightly greased baking tray. 

Cook for 8 - 10 minutes in a pre heated over at 180C or until lightly golden brown in colour. Remove from oven and leave to cool on a wire rack. 

Whilst cooling, place the chocolate in a pyrex bowl and place over a saucepan filled with a small amount of water. Bring the water to the boil and stir the chocolate continuously until melted. Removed from heat and dip one side of the shortbread bunny into the chocolate until coated and place onto a wire rack to cool.

Before completely cooled, add sprinkles for decoration. 

(Makes approximately 12 bunnies)