110g Butter
110g Caster Sugar (plus extra for sprinkling)
1 Egg (separated)
225g Plain Flour
30g Chopped Mixed Peel
55g Currants
Milk
Equipment
1 Mixing Bowl
1 Baking Tray (greased)
1 Rolling Pin
1 Pastry Cutter (5cm diameter)
The Good Bit
- In your mixing bowl, cream the butter and sugar until pale and fluffy then beat in the egg yolk with a fork then fold in the flour, currants and peel, mixing well.
- Pour in a little milk at a time, mixing well until the mixture forms a fairly firm dough, next roll out the dough to about 3mm/1/8in thick and cut into 5cm/2in rounds then place the rounds on a greased baking sheet and bake in the oven for 15-20 minutes at 180C/350F/Gas 4.
- After 10 minutes, remove the biscuits from the oven and brush each one quickly with egg white and sprinkle with caster sugar. Return to the oven for 5-10 minutes more to finish baking then take out and put the biscuits on a wire rack to cool.
