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Bunny Dodgers
Have some fun making these Easter bunnies sandwiched with fresh strawberry jam.
Makes 20-25 depending on your cutter size Prep time 30 minutes plus chilling Cook time 20 minutes
Vegetarian
- 200g butter
- 200g caster sugar
- 1 egg
- 1/2 tsp lemon zest
- 400g flour
- 100g ready made butter icing (or homemade if you prefer)
- Small decorations for eyes
For the jam
- 300g strawberries, hulled and chopped
- 150g granulated sugar
- 1 tsp lemon juice
Method
- To make the jam place the strawberries, sugar and lemon juice in a small pan and simmer until the fruit has softened, increase the heat and continue cooking for around 10 minutes until the jam has thickened. Set aside to cool whilst making the biscuit dough.
- Soften the butter using an electric whisk or with a wooden spoon. Beat in the sugar until well combined then gradually add the egg with the lemon zest. Sift the flour over the mixture and beat in until it forms a dough. Shape into a flattened round cover and chill for 30 minutes.
- Preheat the oven to 190C/fan oven 170C/gas mark 5. Line 2 trays with parchment or reusable liners. Lightly dust the work surface with flour and roll out your dough to the thickness of a pound coin - you may find it easier to do this by halving the dough and working with a smaller piece. Cut around 40 bunny shapes, re rolling the dough as you go. Transfer to the baking trays and cut a small circle from the tummy of half the bunny shapes. You can bake the cut out pieces to eat too. Cook for 10-12 minutes until golden and set. Leave on the trays for 10 minutes then carefully transfer to a wire rack to cool completely.
- Once cool pipe or spread a little butter icing round the edge of the whole bunnies then add some jam in the centre. Sandwich with a bunny with a hole - the jam should squidge up into the hole. Once sandwiched the bunnies should be eaten that day but biscuits without filling can be kept in an airtight container for up to 3 days.
Tip
Any excess jam will keep covered in the fridge for a month.