Mix the softened butter and caster sugar together in a large bowl using a spoon. Add the egg yolk and lemon zest and stir until mixed.

Add the flour and stir well until all the ingredients are combined and stick together to form a dough.

Cover and refrigerate for about 30 minutes or until quite firm. Then roll out the dough, on a very well floured surface, to about the thickness of a two pound coin. Using a bunny rabbit cutter, cut out shapes and place on baking sheets lined with non stick baking paper. Re-roll any off cuts and repeat.

Bake at 180 °C, 160 °C fan, gas mark 4 for about 10-12 minutes or until the edges are just beginning to brown. Allow to cool before decorating.

To decorate: Place the Mini Eggs in a plastic bag and crush lightly with a rolling pin, so that the eggs have broken into chunks. Spread the body and feet of each bunny with either the white or dark melted chocolate and immediately sprinkle with some of the crushed Mini Eggs. Allow the chocolate to set before serving.