Have some fun making these Easter bunnies sandwiched with fresh strawberry jam.

Ingredients

For the jam

Method

To make the jam place the strawberries, sugar and lemon juice in a small pan and simmer until the fruit has softened, increase the heat and continue cooking for around 10 minutes until the jam has thickened. Set aside to cool whilst making the biscuit dough.
Soften the butter using an electric whisk or with a wooden spoon. Beat in the sugar until well combined then gradually add the egg with the lemon zest. Sift the flour over the mixture and beat in until it forms a dough. Shape into a flattened round cover and chill for 30 minutes.
Preheat the oven to 190C/fan oven 170C/gas mark 5. Line 2 trays with parchment or reusable liners. Lightly dust the work surface with flour and roll out your dough to the thickness of a pound coin - you may find it easier to do this by halving the dough and working with a smaller piece. Cut around 40 bunny shapes, re rolling the dough as you go. Transfer to the baking trays and cut a small circle from the tummy of half the bunny shapes. You can bake the cut out pieces to eat too. Cook for 10-12 minutes until golden and set. Leave on the trays for 10 minutes then carefully transfer to a wire rack to cool completely.
Once cool pipe or spread a little butter icing round the edge of the whole bunnies then add some jam in the centre. Sandwich with a bunny with a hole - the jam should squidge up into the hole. Once sandwiched the bunnies should be eaten that day but biscuits without filling can be kept in an airtight container for up to 3 days.

Tip

Any excess jam will keep covered in the fridge for a month.