Gingerbread Easter Bunny Biscuits

Ingredients:

50g butter or margarine
100g brown sugar
120ml treacle (dark molasses)
500g plain flour
1 tsp baking soda
1/4 tsp ground cloves
1/2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp salt
60ml water

Method:

Cream together the butter and sugar until light and creamy then add the treacly and beat thoroughly into the mixture. Meanwhile, sift together the flour, baking soda, cloves, cinnamon and ginger into a bowl.

Add the dry ingredients to the creamed ingredients a third at a time, beating thoroughly after each addition (alternating with the water each time). Bring together as a stiff dough (work in the last part of the flour mix with your hands) then turn onto a lightly-floured work surface and roll out to about 3mm in thickness. Use a pastry cutter to cut out rabbit shapes and transfer these to a lightly-greased baking tray.

Transfer to an oven pre-heated to 180°C and bake for about 8 minutes, or until cooked through and golden (when done, the top of the biscuits will spring back when pressed). Transfer to a wire rack to cool and store in an air-tight jar.

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