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Bunny Hug Biscuits

by Jessie Marsden-Urquhart from Chocolate Overload!

These adorable bunny-shaped biscuits are the perfect addition to any Easter gathering. The five-ingredient recipe is flavoured with lemon for a buttery, zesty bake that couldn't be easier to make.

From the book

Jessie Marsden-Urquhart


Buttery, zesty and oh-so-sweet – these lemon-flavoured Bunny Hug Biscuits are a delicious Easter treat. You only need five ingredients and can use an upside-down gingerbread man cutter to create the bunny shape. Easy-peasy lemon squeezy!

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100g unsalted butter, room temperature
50g caster sugar
200g plain flour, plus extra for dusting
Zest of 1 1 lemon
15 mini chocolate eggs (I use Cadbury Mini Eggs)

Essential kit

You will need: a gingerbread man cutter.


Preheat the oven to 180°C/160°C fan and line a baking sheet with greaseproof paper.

Cream the butter and sugar together in a bowl until light and fluffy.

Add the flour and lemon zest and with your hands work the mixture into a dough. If it’s a little dry, add a drop of water. Wrap in clingfilm and chill in the fridge for 30 minutes.

Lightly dust a work surface and rolling pin with flour, then roll the dough out to ½cm thickness. Use a gingerbread man cutter to stamp out shapes (you will need to gather the scraps and re-roll them to make all 15 biscuits).

Place the shapes upside down on the baking sheet, so what would have been the legs of each man become the bunny ears. Pinch the top of the ears so they’re less rounded and more pointed. Press a mini chocolate egg in the middle of each bunny and carefully shape the arms around them. With a toothpick, make deep holes for the eyes and noses.

Chill in the fridge for another 30 minutes to firm up the dough (this will help the bunnies keep their shape when baking).

Bake for 10 minutes until golden around the edges. Leave to cool, pop the kettle on and enjoy with a cup of tea

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From the book: Chocolate Overload!

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