• 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
7. Place on ungreased 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 or chocolate drops for eyes and marshmallows for tails, fixing them with a little decorating icing