Easter bunny biscuits
Easter bunny biscuits


100g (3½ oz) butter
75g (2¾ oz) caster sugar + extra for sprinkling
1 large British Lion egg
225g (8oz) plain flour
1/2 teaspoon mixed ground spice
1/2 teaspoon ground cinnamon
50g (1¾ oz) currants - 12 currants for eyes
2 tablespoons milk

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Prep: 10 mins
Cook: 15-20 mins
Serves: 4


  1. Preheat the oven to Gas Mark 6 / 200 degrees C / 400 degrees F. Grease two baking sheets. Cream the butter and sugar together with an electric whisk. Add the egg and whisk again.
  2. Add the flour, spices and currants and mix well. Lightly knead, then roll out to a 5mm (¼ inch) thickness. Use a bunny or other shaped cutter to press out about 12 biscuits, re-rolling the dough as necessary.
  3. Arrange the biscuits on a baking tray and brush with milk. Make eyes with the extra currants and sprinkle over the remaining sugar. Bake for 12-15 minutes or until golden. Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Tie ribbons around the necks of the bunnies.