Ingredients

4 oz (100g) butter
6oz (150g) plain flour
2oz (50g) light muscovado sugar
½ 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

 

Method

Preheat oven to 350ºF, Gas mark 4, 180ºC. 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 cutter or make a template and cut out biscuits with a knife.

 

Place on un-greased 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.