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4 oz (100g) butter
6 oz (150g) plain flour
2 oz (50g) light muscovado sugar
1/2 tsp. (2.5ml) ground cinnamon
Grated rind of one lemon
The yolk of one large egg
2-3 tbsp. Water
currants and marshmallows to decorate

Preheat oven to 350F, Gas mark 4, 180C.

cut the butter into small cubes and mix with the flour in a mixing bowl until like fine breadcrumbs.

Stir in the muscovado sugar, ground cinnamon and the grated lemon rind.

Stir in the egg yolk and enough water to mix into a soft dough.

Knead dough on a floured surface until smooth then roll out a quarter inch (0.5cm) thick.

Cut out biscuits with a rabbit shaped cookie cutter or make a template and cut out biscuits with a knife. Place on ungreased baking sheets and bake for 10-15 minutes until a pale golden colour.

Transfer to a wire rack to cool completely.

Decorate with currants for eyes and marshmallows for tails, fixing them with a little decorating icing.

Submitted by: Tina
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