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 (or chickpea flour + water) , water, 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 12-15 minutes.
Remove the baking tray from the oven and brush the biscuits with egg white (or 1tbsp warm apricot jam).
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.
12-15 minutes + 2 minutes
Just been diagnosed Gluten/Egg white and Barley intolerant and made these scrummy Gluten and Egg free biscuits for the first time. I changed the currants for sultanas as there was Lemon in the recipe and they are delicious, I wouldn't have believed such nice biscuits could be made without traditional flour and eggs. Can't wait to get used to baking again in 2018 ! Thank you.