Easter Biscuits

large baking tray, 2 x mixing bowls, 7cm/2¾ inch biscuit cutter and pastry brush

200g Doves Farm Organic Plain White Flour
½ tsp mixed spice
100g butter
100g caster sugar
1 egg
1 tbsp lemon rind, grated
2 tbsp lemon juice
50g currants
butter, for tray
flour, for dusting
caster sugar, for sprinkling

1. Pre-heat the oven.
2. Rub some butter around the inside of a large baking tray or insert a baking liner.
3. Measure the flour and mixed spice into a mixing bowl and stir to combine.
4. Chop the butter into small cubes in a mixing bowl, add the caster sugar and beat together until light and fluffy.
5. Separate the egg, save the white for later and add the yolk to the bowl.
6. Finely grate the lemon rind into the bowl, squeeze and add the lemon juice and beat everything together well.
7. Sieve the prepared flour into the bowl, add the currants, stir to combine and bring together to form a ball of dough.
8. Dust the work surface with flour, put the dough in the middle and sprinkle it with flour.
9. Roll out the dough to the thickness of 3-4mm/⅛ inch.
10. Press a 7cm/2¾ inch round biscuit cutter or cup through the dough to make circles then gently lift them onto the prepared baking tray.
11. Gather together the off cuts and re-roll to make further biscuits.
12. Brush the biscuits with egg white and sprinkle with caster sugar.
13. Transfer to the baking tray and bake for 12-15 minutes.