Then mix like this

1. Preheat oven to 180C. Line two baking trays with baking paper.
2. Place all biscuit ingredients into the bowl. Speed 7 / 1 minute. Scrape down the sides at the 30 second mark.
3. Sprinkle bench with a little flour and slightly knead dough until a soft ball is formed. Roll out into 0.5-1cm thickness. I recommend doing this between two long sheets of baking paper.
4. Flour an egg shape biscuit cutter slightly and cut shapes from the dough. If you don’t have an egg shape cutter you can use your TMX TM5 measuring cup as a cutter. Go have a look! It’s bunny shaped!
5. Place egg shapes on the baking trays 2cm apart.
6. Continue to knead leftover dough. Roll and cut more shapes from until all is used.
7. Bake for approx 8-12 minutes or until slightly golden. They cook quickly.
8. Once baked, carefully remove the tray from the oven. Allow biscuits to cool completely on the tray.
9. Once cool, place icing sugar, egg whites and lemon juice into a medium size bowl. Mix until a smooth icing is achieved. Add more icing sugar if it is still too runny to hold its shape nicely on the biscuit.
10. Set aside a few tablespoons of the white icing mixture into a bowl. Colour this with a drop of pink food dye. Stir to combine. Cover with some cling film directly on the icing.
11. Set aside 1 Tbsp of white icing mixture into another bowl. Tint with several drops of black food dye. Mix to combine. Cover with some cling film directly on the icing.
12. Place white icing into a zip lock bag (finely snip the corner when ready to ice) or piping bag with a fine nozzle and pipe around the outside of the biscuit. Fill in the middle with icing. Tap the biscuit on the bench to smooth out. Set aside to dry. Repeat for all biscuits.
13. Place the pink icing into a zip lock bag or piping bag and pipe two pink ears on each rabbit.
14. Using a tooth pick of similar, dot on the black eye on to each rabbits face.
15. Using a little left over icing, glue the chocolate or marshmallow tail on the rabbit.
16. Allow to set overnight before wrapping.

Or cook like this

1. Preheat oven to 180C. Line two baking trays with baking paper.
2. Place all biscuit ingredients into a food processor. Mix on high for 1 minute or until a manageable dough forms. Stop and scrape down the sides at the 30 second mark.
3. Sprinkle bench with a little flour and slightly knead dough until a soft ball is formed. Roll out into 0.5-1cm thickness. I recommend doing this between two long sheets of baking paper.
4. Flour an egg shape biscuit cutter slightly and cut shapes from the dough.
5. Place egg shapes on the baking trays 2cm apart.
6. Continue to knead leftover dough. Roll and cut more shapes from until all is used.
7. Bake for approx 8-12 minutes or until slightly golden. They cook quickly.
8. Once baked, carefully remove the tray from the oven. Allow biscuits to cool completely on the tray.
9. Once cool, place icing sugar, egg whites and lemon juice into a medium size bowl. Mix until a smooth icing is achieved. Add more icing sugar if it is still too runny to hold its shape nicely on the biscuit.
10. Set aside a few tablespoons of the white icing mixture into a bowl. Colour this with a drop of pink food dye. Stir to combine. Cover with some cling film directly on the icing.
11. Set aside 1 Tbsp of white icing mixture into another bowl. Tint with several drops of black food dye. Mix to combine. Cover with some cling film directly on the icing.
12. Place white icing into a zip lock bag (finely snip the corner when ready to ice) or piping bag with a fine nozzle and pipe around the outside of the biscuit. Fill in the middle with icing. Tap the biscuit on the bench to smooth out. Set aside to dry. Repeat for all biscuits.
13. Place the pink icing into a zip lock bag or piping bag and pipe two pink ears on each rabbit.
14. Using a tooth pick of similar, dot on the black eye on to each rabbits face.
15. Using a little left over icing, glue the chocolate or marshmallow tail on the rabbit.
16. Allow to set overnight before wrapping.