Rabbits and A recipe

Firstly I should tell you this is not a rabbit recipe. My Auntie Brenda who lives in France eats her rabbits – mine just eat the garden. Meet Pickle, Dyson and Dave – they spend their days mowing the lawn, devouring the shrubs and tunnelling to next door because one garden just isn’t big enough. More about the buns another day … for now…

A recipe

Easy print CUTTER COOKIES recipe card

Ingredients …….. 2 cups (approx 230g) plain/all purpose flour …….. 130g butter, softened/room temperature …….. ⅔ cup (approx 130g) caster sugar …….. I medium egg, lightly beaten …….. 1 tsp vanilla extract

Adapt it …….. Add 1-2 tsp ground cinnamon, ginger or all spice ….. Replace vanilla with almond, orange or lemon extract

This is a good basic recipe, easily adapted with other flavour combinations and great for detailed shapes and patterns.


1. In a large bowl mix butter, sugar and vanilla or other flavourings/spices until just becoming creamy with no large butter lumps. Beat in egg until well combined

2. Add flour and mix to a soft, non sticky dough then knead and divide dough into 2 or 3 pieces

3. Keeping your board or work top well dusted with flour roll out each piece to a depth of 2-5mm

4. Place between sheets of greaseproof/parchment and refrigerate for 30 minutes or more (or leave overnight / freeze for another day)

5. Preheat oven to 180°C/350°F/Gas Mark 4 . Cut and stamp your cookies. If baking in batches keep them refrigerated until you are ready to bake (to prevent spreading)

6. Place just slightly apart on a lightly greased baking sheet and bake for 10-15 minutes turning the sheet once for even cooking. Remove and leave to cool on a rack before storing in an airtight container