Easter Bunny Biscuits

Put the butter and sugar into a processor with the vanilla extract. Blend for a few seconds to combine. Add the flour and egg yolk and whizz together until it forms into a ball. Turn onto a lightly floured surface and knead the dough lightly for a couple of minutes until it’s smooth. Wrap in cling film and chill for 20 minutes.

Preheat the oven to 180°C (160°C fan,gas mark 4). Roll the dough between two sheets of baking parchment. Take a bunny cutter and stamp out shapes, or cut around template with a knife onto the dough, then carefully lift away the dough around the shapes, leaving the bunny shapes on the paper.

Carefully lift the biscuits and paper onto a baking sheet and cook for 12-15 minutes until they are firm and pale golden. Cool for 5 minutes, then use a palette knife to transfer them onto a wire rack to cool completely. (The biscuits will keep undecorated in an airtight container for up to 1 week).

For the icing, put the lemon curd into a bowl and gradually beat in the icing sugar until the icing stands up in peaks. Spoon into a piping bag fitted with a tiny plain nozzle. Pipe the eyes and a blob of icing where the tail should be, to secure the white chocolate button in place, then serve.