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Easter bunny biscuits

Children will love to help make these – you can use cookie cutters in other shapes for even more fun

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Ingredients (Makes 12)
  • 100g/4oz butter
  • 75g/3oz caster sugar, plus extra
  • for sprinkling
  • 1 large Lion Quality egg
  • 225g/8oz plain flour, sifted
  • 1⁄2 tsp mixed ground spice
  • 1⁄2 tsp ground cinnamon
  • 50g/2oz currants, plus 12 for eyes
  • 2 tbsp milk
  • Lengths of gift tie to decorate

Preheat the oven to 200°C, 400°F, Gas 6 and lightly grease 2 baking sheets.

Cream the butter and sugar in a large bowl, using an electric whisk.

Add the egg and whisk again, then add the flour, spices and currants and mix well to a dough. Lightly knead, then roll the dough out to a 6mm/1⁄4in thickness. Use a bunny-shaped cutter to press out about 12 biscuits, rolling the dough again as necessary.

Arrange the biscuits on a baking tray and brush with milk. Make eyes with the extra currants, pressing each one down slightly into the dough. Sprinkle the remaining sugar over the biscuits and bake for 12-15 minutes or until golden. Leave to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. If liked, tie a length of ribbon around the neck of each bunny.

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