Preheat oven to 180°C and line 2 baking sheets with baking paper.

Mix in sifted flour and baking powder slowly until the mixture just comes together. If the dough is too soft add a little more flour until it is a better consistency for rolling.

Divide dough evenly into 2 parts and roll each out onto baking paper. Place into the fridge for at least 1 hour to chill. This step ensures the cookies hold their shape in the oven.

Remove the dough from the fridge and use a cookie cutter to make shapes, rolling out again until all the dough is used. Anytime you are not actively using the cookie dough, such as while waiting for a batch to cook, cover dough with baking paper and place back in the fridge. You want to always be working with cold dough.

Place cut out shapes onto the baking sheet and bake for 8 minutes or until cookies start to turn a light golden colour around the edges. They may still be a bit soft but will firm up as they cool. Let cool completely on a wire rack before icing.

Decorate the cookies. Divide the icing into bowls and tint your desired colours. Pipe an outline around the edges of the cookies. Once complete let dry for 30-60 minutes until the outlines have formed a crust. Squeeze remaining icing back into the bowl and add about 2 tablespoons more water to thin out the mixture. Place icing back into the piping bag and fill in the outlines of the cookies. Set aside on a wire rack to dry and continue to pipe remaining cookies with different colours. Once the cookies have formed a crust, you can pipe on your designs and the features of the bunny. See the blog post for more details on creating the designs.

Icing will crust after a couple of hours but needs to be left overnight to harden completely. The cookies themselves will remain soft and in the morning they will be fine to stack and store in an airtight container for up to 5 days.