Cream the butter and all but 1 tablespoon of the sugar together until the mixture is light and fluffy.

Beat in the egg yolk.

Sift together the flour, baking powder and salt and fold into the creamed mixture.

Stir in the milk.

Chill the dough for 1 hour or until it is fairly firm.

Roll out the dough to 6 mm/1/4 in thick.

Cut out ten 5 cm/2 in circles, ten 2.5 cm/1 in circles, twenty 2 cm/3/4 in circles and ten 1 cm/1/2 in circles.

Make up the bunnies on a greased baking sheet, using the 5cm/2in circles for the bodies, the 2.5 cm/1 in circles for the heads and the 1 cm/1/2 in circles for the tails.

Shape the 2 cm/3/4 in circles into ovals for the ears.

Bake the bunnies in a fairly hot oven (200°C/400°F or Gas Mark 6) for 10 minutes.

Coat the bunnies with the lightly beaten egg white and sprinkle with the remaining sugar.

Bake for a further 10 minutes or until the bunnies are golden brown.

Cool on a wire rack.