Line a baking tray with parchment and pre-heat the oven.
Put the butter and sugar into a mixing bowl and beat together until light and fluffy.
Add the egg yolk, grated lemon rind and juice and beat well.
Sieve the flour and mixed spice into the bowl and stir to combine.
Stir in the currants.
Roll out the dough on a floured surface to the thickness of two pound coins.
Press a pastry cutter or cup through the dough to make 75mm/3”circles then gently lift them onto the prepared baking tray.
Gather together the off cuts and re-roll to make further biscuits.
Bake for 10-12 minutes.
Remove the baking tray from the oven and brush the biscuits with egg white.
Sprinkle caster sugar over the biscuits then return them to the oven for a further 2 minutes.
Large baking tray
200°C, Fan 180°C, 400°F, Gas 6
10-12 minutes + 2 minutes
I used plain gluten free flour and chopped dried mixed fruits instead of currants. The biscuits were really lovely, - crumbly and very tasty. A highly recommended recipe.
By Mrs Barbara Waller
03 May 2014
Great little biscuits! I left out the lemon and the currents as I don't like them and I used Gluten Free SR flour as that was all I had, the still came out well. They are soft centered, even my husband liked them! Very easy to make