Bunny Biscuits

Ingredients

• 4 ounces butter

• 6 ounces flour

• 2 ounces light muscovado sugar

• 1/2 teaspoon ground cinnamon

• grated rind of 1 lemon

• 1 large egg yolk

• 2-3 tablespoons water

• currants or raisins and marshmallows to decorate

Method

Preheat oven to 350°F. In a mixing bowl, cut butter into flour until it resembles fine breadcrumbs. Stir in the muscovado sugar*, ground cinnamon and the grated lemon rind. Mix in the egg yolk and enough water to make a soft dough. Knead dough on a floured surface until smooth. Roll out a 1/4 inch thick. Cut out biscuits with a bunny cookie cutter or make a template and cut out biscuits with a knife. Place on ungreased baking sheets and bake for 10 to 15 minutes until a pale golden brown. Transfer to a wire rack and cool completely. Decorate with raisins for eyes and marshmallows for tails, fixing them on with a little decorate icing.

Yield: 24 bisuits

*Muscovado sugar: It is dark sugar from India Tree Not your usual dark sugar combo of refined sugar and added molasses, this is the complex, rich, unrefined real thing. This sugar is  perfect for cakes, fudge, pecan pie or coffee. From Mauritius, off the coast of Africa. I've also found it is very expensive, and I used plain old brown sugar and it works just as well. But if you want to try the muscovado sugar, the taste is very very good.