Australian Women's Weekly
Ingredients
Royal icing
Method
1.Beat butter, egg, sugar and extract in a small bowl with an electric mixer until combined. Stir in sifted flour and cocoa. Wrap dough in plastic wrap; refrigerate for 30 minutes.
2.Preheat the oven to 180°C (160°C fan-forced). Grease and line two oven trays with baking paper.
3.Roll dough between sheets of baking paper until 5mm thick. Using a 4.5cm round cutter, cut 24 rounds of dough, re-rolling scraps as necessary. Place rounds on trays leaving room for the dough to spread. Bake for 10 minutes.
4.Remove the cookies from the oven, then immediately place one marshmallow on the top of each hot cookie. Return to oven for 1 minute. Cool on the trays.
5.Melt chocolate in a small heatproof bowl over a small saucepan of simmering water. Place cookies on wire rack over baking paper-lined tray. Spoon chocolate over biscuits to completely cover marshmallows. Stand at room temperature until chocolate sets.
6.To make royal icing, sift icing sugar through a very fine sieve. Lightly beat egg white in a small bowl with an electric mixer; add icing sugar, a tablespoon at a time. When icing reaches firm peaks, use a wooden spoon to beat in juice and a few drops of food colouring. Cover tightly with plastic wrap until ready to use.
7.Place royal icing in disposable piping bag or resealable bag. Snip the corner to make a small opening. Pipe a rabbit face on each biscuit and use icing flowers for eyes.
Not suitable to freeze. Chocolate suitable to microwave.
Note
