Easter is fast approaching and I am enjoying all the pastel shades and spring blossom that’s about. To get into the swing of the springtime celebrations, I have made one of my seasonal favourites, spiced bunny biscuits. They burst with warm cinnamon and fresh zesty lemon flavours and are one of my spring highlights.
You could play about with the shapes you choose to cut them out with, I did toy with the idea of using my chick biscuit cutter and my egg biscuit cutter, but I just love the bunny shape.
These would look really sweet bundled together in a box as a gift or just sitting next to your cup of tea!
Spiced Bunny Biscuits
75g golden caster sugar, plus 2 tablespoons for scattering
200g plain flour
125g soft unsalted butter
75g currants or chopped raisins
1/4 tsp cinnamon
1 lemon, tested
2 tbsp whole milk
1 egg, separated
Preheat oven to 180ºC and line a baking sheet
In a large bowl, beat together the butter and sugar until pale and fluffy, then add the egg yolk and beat again.
Sift in the flour, cinnamon and then add the currants, lemon zest and mix together. Gradually add the milk to create a dough.
Tip out the dough onto a flour dusted surface and knead gently and then roll out to the thickness of 5mm.
Cut out your biscuit shapes and place onto the prepared baking sheet.
Bake for 10 minutes.
Meanwhile beat the egg white until lightly foamy, after the biscuits have baked for 10 minutes, remove and lightly brush with the foamy egg white. Scatter over the 2 tablespoons of caster sugar and return to the oven for a further 5 minutes or until lightly golden.
Leave to cool on a wire rack
I love seeing your photos when you bake them, so please tag me on social media with your baking creations!