|Mary Berry's Easter biscuits|
These are just as easy to make as they look and have that familiar fruity-spiced biscuit flavour. The recipe advises to cut the biscuits from dough approximately 5mm thick, but this is unlikely to produce 24 biscuits as stated in the recipe, I think my dough was approximately 3mm thickness to generate around 20 biscuits.
I always chill shaped biscuits for a few minutes before baking (20-30 minutes), as I've found this helps them to keep their shape, I would definitely do this if I was making the bunny and butterfly Easter shapes with this recipe (as Mary Berry does here).
A very easy recipe, these would be a good biscuit tin staple - as well as a simple Easter treat.