Ingredients

4 oz (100g) butter
6oz (150g) plain flour
2oz (50g) light muscovado sugar
half a 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

Cooking Instructions

1. Preheat oven to 350F, Gas mark 4, 180C
2. cut the butter into small cubes and mix with the flour in a mixing bowl until
like fine
breadcrumbs
3. Stir in the muscovado sugar, ground cinnamon and the grated lemon rind
4. Stir in the egg yolk and enough water to mix into a soft dough
5. Knead dough on a floured surface until smooth then roll out a quarter inch
(0.5cm) thick
6. Cut out biscuits with a rabbit cutter or make a template and cut out
biscuits with a knife
7. Place on un-greased baking sheets and bake for 10-15 minutes until a pale
golden colour
8. Transfer to a wire rack to cool completely
9. Decorate with currants for eyes and marshmallows for tails, fixing them
with a little decorating icing
 
 
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