In a large bowl (I used my stand mixer with a paddle attachment but feel free to use an electric hand whisk!) cream together your softened butter and icing sugar.
Add in your plain flour, cornflour, eggs and vanilla extract and mix together until a dough is formed. It will be quite crumbly at first but trust the process, it will eventually come to a dough!
On a lightly "floured" surface, I use icing sugar. Roll out your dough with a rolling pin to 1/4 inch thickness.
Once rolled, using your bunny cutter, cut out as many bunnies you can! You might have to re-roll your dough to get more bunny cookies! Try not to overwork the dough though as it will become tough.
Place your bunny cookies onto a lined tray ( 3 cm apart) and place in the fridge/freezer for 30 minutes. Refrigerating them is very important for these cookies as it is what helps them keep their shape and stop them from spreading so don't skip this step!
Preheat your oven to Gas mark 4 (180c).
Once your cookies have chilled, bake them in the oven for 12-15 minutes. Mine take 13 minutes.
Allow the cookies to cool completely before moving, as they are fragile when warm.
While your cookies are cooling, make your buttercream. In a large bowl, beat your butter for several minutes until light and fluffy (I use a stand mixer with a paddle attachment but you could use an electric hand whisk). Add in your icing sugar and double cream and beat together for 3-4 minutes until your buttercream is smooth.
Transfer your buttercream into a piping bag without a nozzle and pipe on the buttercream in the shape of the bunny cookie.
Put some desiccated coconut onto a plate and dip your cookies into the coconut. This will give your bunnies that cute fluffy texture!
Melt your milk chocolate in a microwaveable bowl and add black food colouring. Stir until fully combined. Transfer into a piping bag and cut a small hole.
Decorate your Miffy cookies with two eyes and a cross as a mouth. Miffy is the cutest little bunny so these cookies are the perfect Easter treat!
