Easter rabbit biscuits

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Easter holidays are coming, which means the family gather around together and everyone thinks about Easter eggs and, of course, delicious food. Children will especially love this recipe, as it is light and easy to have with a glass of warm milk or a cup of tea. It is also very easy to make, as it needs only basic ingredients and currants, that can be found in any well-supplied grocery shop. This recipe makes 14 biscuits.


1200g unsalted butter, softened

80g golden caster sugar, plus more to sprinkle

1 egg, separated

200g plain flour, plus more to dust

1 tsp ground cinnamon

½ tsp mixed spice

pinch of salt

80g currants

1 tbsp whole milk

10cm rabbit cutter, or other cutter of your choice


Line two baking trays with baking parchment. Using a food mixer, a large bowl and a hand-held electric whisk, or a large bowl and a wooden spoon, cream the butter and sugar together and beat in the egg yolk. Sift in the flour, spices and salt. Stir in the currants and milk to make a pliable dough. Do not over-mix, or you will toughen the biscuits. Wrap in cling film and chill for 30 minutes.

Preheat the oven to 190°C/fan 170°C/375°F/gas mark 5. Lightly flour a worktop and a rolling pin and roll the dough out to 5-6mm thick. Cut biscuits out quite close together. You need to press down hard to cut through the currants! Re-roll the dough and cut out the biscuits until all the dough is used. At this point, you can freeze the cut-out biscuits.

Place on the baking trays and bake in the preheated oven for about 10 minutes. Remove from the oven, brush each biscuit with a very little of the egg white and sprinkle with a little caster sugar. Return to the oven for five to seven minutes, until golden. If you’ve used a smaller cutter, bear in mind that the baking time will be slightly less than for  10cm-long rabbits, so keep an eye on them. Leave on the tray for a few minutes to harden a bit, then carefully remove to cool on a wire rack. These will keep well in an airtight container for a few days.