BUNNY HUG BISCUITS

Makes 15 Takes 30-35 minutes, plus chilling

“Buttery, zesty and oh-so-sweet, these lemon-flavoured bunny hug biscuits are a delicious Easter treat. You only need five ingredients and can use an upside-down gingerbread-man cutter to create the bunny shape.”

INGREDIENTS

• 100g/4oz unsalted butter, at room temperature

• 50g/2oz caster sugar

• 200g/7oz plain flour, plus extra for dusting

• Zest of 1 lemon

• 15 mini chocolate eggs (I use Cadbury’s Mini Eggs)

1. Preheat the oven to 180°C, fan 160°C, gas 4 and line a baking sheet with greaseproof paper.

2. Cream together the butter and sugar in a bowl until light and fluffy.

3. Add the flour and lemon zest, then, using your hands, work the mixture into a dough. If it’s a little dry, add a drop of water. Wrap in clingfilm and chill in the

fridge for 30 minutes.

4. Lightly dust a work surface and a rolling pin with flour, then roll out the dough to a thickness of 5mm/1/4in. Use a gingerbreadman cutter to stamp out shapes (you will need to gather and reroll the scraps to make 15 biscuits).

5. Place the shapes upside down on the prepared baking sheet, so what would have been the legs of each gingerbread man become the bunny ears. Pinch the top of the ears so they’re less rounded and more pointed. Press a mini chocolate egg into the middle of each bunny and carefully shape the arms around them. With a toothpick, make deep holes for the eyes and noses.

6. Chill in the fridge for another 30 minutes to firm up the dough (this will help the bunnies keep their shape during baking).

7. Bake for 10 minutes until golden around the edges. Leave to cool, pop the kettle on and enjoy with a cup of tea.