Bunny dodgers

Makes 20-25

Ingredients

200g butter

200g caster sugar

1 egg

½ tsp lemon zest

400g flour

100g ready-made butter icing

(or homemade if you prefer)

Small decorations for eyes

FOR the jam

300g strawberries, hulled and chopped

150g granulated sugar

1 tsp lemon juice

Method

■ To make the jam, place the strawberries, sugar and lemon juice in a small pan and simmer until the fruit has softened. Increase the heat and continue cooking for about 10 minutes until the jam has thickened. Set aside to cool while you make the biscuit dough.

■ Soften the butter using an electric whisk or with a wooden spoon.

■ Beat in the sugar until well combined, then gradually add the egg with the lemon zest.

■ Sift the flour over the mixture and beat in until it forms a dough.

Shape into a flattened round.

Cover and chill for 30 minutes.

■ Preheat the oven to

190˚C/170˚C fan/gas mark 5.

■ Line two trays with parchment or reusable liners.

■ Lightly dust the work surface with flour and roll out the dough to the thickness of a pound coin – you may find it is easier to do this by halving the dough so you are working with a smaller piece.

■ Cut about 40 bunny shapes, rerolling the dough as you go. Transfer to the baking trays and cut a small circle from the tummy of half of the bunnies. You can bake the cut-out pieces to eat too. Cook for 10 to 12 minutes until golden and set. Leave on the trays for 10 minutes then carefully transfer to a wire rack to cool completely.

■ Once cool, pipe or spread a little butter icing round the edge of the whole bunnies then add some jam in the centre.

■ Sandwich with a bunny with a hole in it – the jam should squidge up into the hole. Then add the eye decorations.

■ Once sandwiched, the bunnies should be eaten that day, but biscuits without filling can be kept in an airtight container for up to three days.