Easter Bunny Cookie Pops - cooking recipe

Ingredients

1 level tsp baking powder
250 g plain flour
75 g caster sugar
1 tsp vanilla extract
1 None egg + 1 egg white
125 g cold butter, diced
250 g icing sugar
1 1/2 tbsp lemon juice
None None Red food colouring
50 g dark chocolate, broken into pieces
None None YOU WILL ALSO NEED
24 None lollipop sticks (suitable for baking)

Preparation

In a bowl, mix the baking powder and flour. Add the sugar, vanilla extract, egg, butter and a pinch of salt. Knead with the dough hook of a mixer, then with the hands, until smooth. Cover and chill for 1 hour.
Preheat the oven to 400\u00b0F. Line 2 baking sheets with parchment paper. From a piece of paper, draw and cut out a 2.5 x 1.5 inch rabbit snout template. On a lightly floured surface, roll out the dough to 1/4 inch thick. Using the template, cut out 24 rabbit snouts, re-rolling the dough as necessary.
Push a lollipop stick into each and place on the baking sheets, and bake for 8-9 mins, until golden brown. Allow to cool on a wire rack.
Mix the powdered sugar, egg white and lemon juice until smooth. Spread three-quarters of the icing over the cake pops, leaving a space at the top of each for a nose. Allow to dry for 30 mins.
Color the remaining icing with food coloring and place a blob on each cake pop as a nose. Allow to dry. Melt the chocolate in a heatproof bowl set over a pan of simmering water. Make a funnel out of parchment paper and cut off a tiny corner. Spoon in the chocolate and pipe a mouth, teeth and whiskers on each cake pop. Allow to dry and serve.