babies!!

Hi everyone,

I haven't been posting much lately because I have been very busy but here is a picture of the babies that you guys have been waiting for!!!!

This is a picture of when they were about 5 weeks old!

Poppy xx

baby bunnies!!!!

Hi everyone,

i just got home from school and checked my rabbit's cage and i found............. little baby bunnies!!!!!

                                                THEY ARE SO SO CUTEEE!!!!!!!!

                                                  I WILL SEND A PICTURE SOON



POPPY XX

Vote on my new poll!!!

Hi everyone,


The new poll question is "How do you like your eggs".

<----------------------------------- PLESE VOTE!!!

poppy xx

bunny picture of the week!!

Hi everyone,

                                      This weeks bunny picture of the week is..............

bunny picture of the week!!

Hi everyone,

                             This weeks bunny picture of the week is ........................

poppy xx

1,000 page views!!!!

Hi everyone,

Thank you all for checking out my blog!!!!


poppy xxx

shortbread bunnies!!!!!

Any style of rabbit-shaped biscuit cutter can be used for this recipe, but when using a variety of cutters, make sure they are of a similar size so the cooking time will be the same.

Preparation time:

20 mins plus 20 mins refrigeration time

Cooking time:

20 mins

Makes:

28

                                                        

Ingredients

250g unsalted butter, softened
1 cup icing sugar
2 tsp lemon essence
2¼ cups plain flour
½ cup cornflour

Method

1. Put butter, sugar and essence in the large bowl of an electric mixer and beat until creamy. Add flour and cornflour and stir until mixture comes together. Knead on a lightly floured surface until smooth. Form into a round, wrap in baking paper and refrigerate for 20 minutes.
2. Preheat oven to 160ºC. Line 3 baking trays with baking paper. Roll out half of the dough between 2 sheets of baking paper to 5mm thick. Cut out biscuits using a rabbit-shaped cutter. Roll out remaining dough and cut more shapes. Bake for 15-20 minutes or until light golden. Cool. Store in airtight container.