- 125 gram unsalted butter, chopped, at room temperature
- 3/4 cup brown sugar
- 1 egg, lightly beaten
- 1 cup plain flour
- 1/2 cup self-raising flour
- 1/4 cup custard powder
- 1/4 cup desiccated coconut
- 2 teaspoon vanilla extract
- pashmak fairy floss, for tails
- 1 cup icing sugar, sifted
- 2 tablespoon milk
- 1 tablespoon butter, melted
- few drops pink food colouring
- 1In a small bowl, using an electric mixer, beat butter and sugar together until creamy. Beat in egg well. Sift flours and custard powder together. Fold through creamed mixture with coconut and vanilla to form a dough. Turn onto a lightly floured surface and knead lightly until smooth.
- 2Roll out dough between two sheets of baking paper until 4mm thick. Chill 30 minutes.
- 3Preheat oven to 180ºC. Line two oven trays with baking paper.
- 4Use a bunny cutter to cut biscuits from dough. Arrange on trays. Bake 12-15 minutes. Cool on trays 5 minutes then transfer to wire racks.
- 5To make icing, in a bowl, combine all ingredients until smooth. Spread over cooled biscuits. Top each biscuit with a ball of fairy floss for a tail.
Pashmak is available from specialty food shops.
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