1. Preheat oven at 180-190 ^oC

2. Sieve flour and baking powder together, keep aside.

3. In a large bowl, beat sugar, butter, ginger powder and vanillaessence until creamy.

4. Beat in egg

5. Slowly beat in flourand baking powder

6. Stir in cinnamon powder

7. Place the dough in cling film or clean polythene bag, refrigerate for 20 minutes.

8. Remove and place on a well dusted (with flour) work surface.

9. Roll out the dough to 1/2 inch thickness

10. Cut out rabbit shapes with a cookie cutter

11. Place two chocolate chips on each cookies, as eyes of bunnies

12. Place on greased baking sheet, keeping some distance among them.

13. Put in central rack of preheated oven at 180C, for 15 minutes or till light golden

14. Remove, allow to cool a bit, transfer to a mesh to cool completely

15. Make half a cup white glace icing by mixing icing sugar in a few spoons of water, till a paste forms

16. Put the paste in plastic squeeze bottle with small tip, outline these biscuits and also can outline the whiskers of rabbit

17. Once completely cool, Store

Making time: 45 minutes
Makes: 23-25 biscuits
Shelflife: 2 weeks or more