These Easter biscuits are a classic for spring, flavoured with a touch of cinnamon and mixed spice, studded with currants and finished with a sprinkling of sugar
- Serves: 18 persons
- 100g unsalted butter, softened
- 100g golden caster sugar
- 1egg, separated
- ½tsp ground cinnamon
- ⅛tsp mixed spice
- 1lemon, zested
- 1orange, zested
- 75g currants
- 200g plain flour
- 2tbsp milk
- 1tbsp golden granulated sugar (or more golden caster sugar), for sprinkling
Step 1Heat the oven to 200C/fan 180C/gas 6. Line two baking sheets with baking parchment.
Step 2Beat the butter and sugar together until pale and fluffy. Add the egg yolk, mix again until well combined, then stir in the spices, zests, currants, flour and milk to make a stiff dough.
Step 3Roll the mixture out between two sheets of parchment, until about 5mm thick. Remove the top layer of parchment, then use a fluted cookie cutter, about 7cm wide, to cut out shapes from the dough. Transfer to the prepared trays.
Step 4Whisk the egg white with a fork until lightly foamy, then brush over the tops of the biscuits. Sprinkle over some sugar and bake for 10-15 minutes until lightly golden and they look set. Cool on the trays, before transferring to an airtight container. Will keep for five days in an airtight container.