Here's how:

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.