Ingredients

• 110g/4oz caster sugar
• plus extra for dusting
• 110g/4oz butter
• softened at room temperature
• 1 free-range egg
• separated
• 225g/8oz plain flour
• sieved
• good pinch mixed spice
• 55g/2oz currants
• 30g/1oz candied peel
• 3 tbsp milk

Directions

• Preheat the oven 160C/325F/Gas 3. Line a baking tray with greaseproof paper.
• Cream the butter and sugar together in a bowl until light and fluffy. Beat in the egg yolk until well combined.
• Fold the flour into the mixture
• then stir in the mixed spice
• currants and candied peel. Stir in enough milk to form a stiff dough.
• Roll the dough out onto a floured surface and cut out the biscuits with a fluted cutter. Place onto the baking sheet and bake for 10 minutes.
• Remove the biscuits from the oven
• brush with the reserved egg white
• sprinkle with sugar and return to the oven for 5-10 minutes
• or until pale golden-brown.
• Remove the biscuits from the tray and set aside to cool on a wire rack.