Prep Time: 20 mins
Cook Time: 15 mins
Ingredients:
- 125g softened butter
- 75g caster sugar, plus 1-2tbsp for sprinkling
- 1 egg, separated
- 200g plain flour, sifted
- ¼tsp ground cinnamon
- ¼tsp mixed spice
- Zest of 1 lemon
- 75g currants
- 2tbsp milk
You'll also need:
Preparation:
Method
- Preheat the oven to 200°C/329°C/gas 6.
- In a bowl, beat the butter and sugar together, using a wooden spoon or electric hand whisk, until pale and fluffy. ?Beat in the egg yolk, reserving the white. Then, using a round-bladed knife, gently stir in the sifted flour, spices, lemon zest and currants. Gradually stir in the milk until the dough starts to come together - you may need slightly less, or a little more, milk.
- Tip the dough onto a lightly floured worktop and knead gently until smooth. Roll out to about 5mm thick then cut out the biscuits using a rabbit-shaped cutter, a 7.5cm round cutter, or shape of your choice.
- Place the biscuits on 2-3 greased baking trays and bake each tray in batches for 10 mins. Remove from the oven.
- Whisk the reserved egg white very slightly, brush lightly over the biscuits then sprinkle with sugar. Return to the oven for a further 5 mins, until just golden. Remove and place on a cooling rack.
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