The kids will love helping you make these cute Easter bunny biscuits with currants and mixed spice, over the Easter holidays. They’re also brilliant for wrapping up as Easter gifts for friends and family
- For this Easter recipe
- you will need:
- 125g softened butter
- 75g caster sugar, plus 1-2tbsp for sprinkling
- 1 egg, separated
- 200g plain flour, sifted
- ¼tsp ground cinnamon
- ¼tsp mixed spice
- Zest of 1 lemon
- 75g currants
- 2tbsp milk
- You'll also need:
- A rabbit-shaped cutter
Preheat the oven to 200°C/329°C/gas 6.
In a bowl, beat the butter and sugar together, using a wooden spoon or electric hand whisk, until pale and fluffy. Beat in the egg yolk, reserving the white. Then, using a round-bladed knife, gently stir in the sifted flour, spices, lemon zest and currants. Gradually stir in the milk until the dough starts to come together – you may need slightly less, or a little more, milk.
Tip the dough onto a lightly floured worktop and knead gently until smooth. Roll out to about 5mm thick then cut out the biscuits using a rabbit-shaped cutter, a 7.5cm round cutter, or shape of your choice.
Place the biscuits on 2-3 greased baking trays and bake each tray in batches for 10 mins. Remove from the oven.
Whisk the reserved egg white very slightly, brush lightly over the biscuits then sprinkle with sugar. Return to the oven for a further 5 mins, until just golden. Remove and place on a cooling rack.
Top tip for making Easter bunny currant biscuits
The biscuits can be stored in an airtight container for 2-3 days. Freshen homemade biscuits, by placing them in a warm oven for 3-4 mins.