Preheat the oven to 180°C and line baking sheets with baking paper.
Cream the butter and sugar together. Add the eggs one at a time and beat well.
Add the vanilla essence and mix through. Sift the dry ingredients together and fold into the butter mixture. Do not over mix the dough. Cover the dough with cling wrap and rest in the fridge for 30 minutes.
Dust the rolling-out surface lightly with flour and roll the dough out until about 3mm thick. Cut out equal quantities of round biscuits and round biscuits with a bunny shape biscuit in the middle.
Place the biscuits on the prepared baking sheets and bake for approximately 15 minutes or lightly browned.
Cool slightly on the baking tray before transferring to cooling racks. Cool completely.
Spread the round biscuits with Nutella or melted chocolate and top with a biscuit with a bunny hole. Dust the bunny biscuits with some castor sugar. Store in an airtight container.
Reprinted with permission of Pink Polka Dot. To see more
recipes, click here.