Bunny biscuits
Preheat the oven to 180°C/gas mark 4. In a bowl, cream together the butter and sugar until creamy and fluffy. Zest the lemon into the bowl, then add the plain flour. Mix together, combining into a dough. Place on a lightly floured surface and roll out to ½cm thick. Cut out 16 shapes, using a bunny cutter, or a sharp knife around a template of a bunny. Transfer these with a long spatula to a greased flat tin, spacing them out from one another. Bake for 15 mins until crisp and cooked through. Allow to cool. Tie small strips of yellow ribbon into bows around the necks. Squeeze the juice of a quarter of the lemon into a small bowl. Mix in the icing sugar. Pipe a small amount onto the shortbreads to form the tail. Allow to dry, then serve.