For the dough
- 250g strong white bread flour
- 1 tsp salt
- 7g (one sachet) fast action dried yeast
- 150ml warm water
- Carrot pieces
- Kale sprigs
- Preheat the oven to 160˚C/Gas 3. Grease a baking sheet or large baking tray and line with baking parchment.
- Sift the flour into a large mixing bowl. Add the salt and yeast and make a well in the centre. Pour in the water and bring together with your hands to make a soft dough. Remove from the bowl and knead for 10 minutes, until springy and elastic.
- Working quickly, divide the dough into six equal portions and shape a bunny from each, straight onto the baking sheet. Start with a larger oval of dough for the body, then add a round head, longer ears and front legs. Finish each with two little round feet at the bottom – you should find that the pieces hold together easily as the dough will be slightly sticky.
- Bake for 10-15 minutes until risen and golden brown, then transfer onto a cooling rack.
- While waiting for your bunnies to cool, create the carrots. Cut six tapering carrot batons and insert these into your baked bunnies as shown, then top each with a small piece of kale.
- 6. Once your bunnies are completely cooled, draw faces on using a black edible food pen.
Tip: The dough will start to prove as you’re assembling your bunnies, so it’s best to do this quickly to stop them rising and losing their shape.