Easter treats recipes

Food to celebrate

Bunny hug biscuits

By Jessie Marsden-Urquhart
Makes15 | Prep15 minsplus chilling | Cook10 mins

100g (scant ½ cup) unsalted vegan
butter, at room temperature
50g (¼ cup) caster (superfine) sugar
200g (1⅔ cups) plain (all-purpose)
flour, plus extra for dusting
finely grated zest of 1 lemon
15 vegan mini chocolate eggs

1 Preheat the oven to 180°C/Gas Mark 4 and line a baking sheet with greaseproof paper.

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

3 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.

4 Lightly dust a work surface and rolling pin with flour, then roll the dough out to 5mm (¼in) thickness. Use a gingerbread man cutter to stamp out shapes (you will need to gather the scraps and reroll them to make all 15 biscuits).

5 Place the shapes upside down on the baking sheet, so what were the legs of each man are 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.

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

7 Bake for 10 minutes until golden around the edges.

Leave to cool, pop the kettle on and enjoy with a cup of tea.

NUTRITIONAL INFO

Calories (per serving)134 | Total fat6.4gSaturates2.6g | Salt0.15g | Sugar6.8gCarbohydrates17.2g | Protein1.7g

H ot cross mug cake

By Jessie Marsden-Urquhart
Serves1 | Prep3 mins | Cook2 mins

3 tbsp self-raising flour
1 tbsp light brown sugar
½ tsp ground cinnamon, plus extra for dusting
½ tsp vanilla extract
1 tbsp sunflower oil
2 tbsp dairy-free milk
10g (1 tbsp) raisins
5 vegan mini chocolate eggs

1 Stir the flour, brown sugar and ground cinnamon together in a medium-size microwaveable mug.

2 Mix in the vanilla extract, sunflower oil and milk until smooth. Stir in the raisins and chocolate eggs.

3 Microwave on full power for about 90 seconds (the cooking time may differ by 10-20 seconds, depending on how powerful your microwave is). The mug cake is ready when it has risen and started to pull away from the sides.

4 To decorate, cut two strips of