Wow! Doesn’t time fly. Easter comes round so fast! These Easter Bunny Biscuits are just so cute! My little nephew and niece smile whenever they see these at the table! Even my teens still love them! It’s that special combination of cinnamon they love with the currants. Now these Easter Bunny Biscuits don’t have to be bunnies. They could be Cinnamon and currant biscuits cut out in flowers, love hearts, easter egg shapes – use whatever cutters you have! But as it is Easter, it would be great if they are Easter themed!
- 100g (3½ oz) butter
- 75g (2¾ oz) caster sugar + extra for
- 1 large British Lion egg
- 225g (8oz) plain flour
- ½ teaspoon mixed ground spice
- ½ teaspoon ground cinnamon
- 50g (1¾ oz) currants - 12 currants for
- 2 tablespoons milk
- To decorate : pretty ribbon
- 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.
- Add the flour, spices and currants and mix well. Lightly knead, then roll out to a 5mm (1/4 inch) thickness. Use a bunny or other
- shaped cutter to press out about 12 biscuits, re-rolling the dough as necessary.
- 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.
And remember, this recipe could be used any time of year really. Simply use different cutters for the time of year. So if you have stars and Christmas trees, it could be a recipe for Christmas, if it’s love hearts, it could be Valentines. You get the idea. A totally versatile biscuit recipe really!
For more recipe inspiration, do check out our Recipe section