1. Heat the oven to 190C/170C fan/gas 5. Line two large flat baking trays with baking parchment. In a large bowl, beat the butter and sugar for about 3 mins, until smooth and creamy. Sift the Dr. Oetker Baking Powder, a pinch of salt and the flour into a separate bowl and set aside. Slowly beat the egg and Dr. Oetker Vanilla Extract into the butter mixture, then add the dry ingredients a little at a time. The dough will become very stiff – if it becomes too stiff to mix, turn out onto a work surface and finish off kneading by hand.
2. Divide the dough into two batches, then cover the remaining dough while you roll one portion out onto a floured surface until about 5mm thick. Cut the biscuits out from the dough using a gingerbread man cutter (upside down to make bunnies), then transfer to the prepared baking trays, spacing each biscuit at least 2cm apart. Place a mini egg in the centre of each bunny and place the arms around the edges of the egg (they won’t wrap around completely.) Use a cocktail stick to poke the eyes and nose.
3. Bake for 6-8 mins, then allow the biscuits to cool on the tray until firm enough to transfer to a cooling rack. Repeat with the second batch of dough.
4. Melt the Dr. Oetker White Chocolate in a microwave in 30 sec bursts until smooth, then carefully dip each bunny’s ears into the chocolate and finish with a Dr. Oetker Mini Wafer Flower and a few Dr. Oetker Bright & Bold Sprinkle Mix sprinkles.