100g / 4oz butter
75g / 3oz caster sugar, plus extra for sprinkling
1 egg – separated
200g / 7oz plain flour
1 tsp mixed spice
2 tbs milk
50g / 2oz currants
25g / 1oz chopped mixed peel
Preheat oven 200C/180C fan / gas 6
Lightly grease 2 baking trays
Cream butter with sugar until light and fluffy, gradually beat in egg yolk. Sift flour with mixed spice and fold into the egg mixture, adding the milk. Stir in the currants and mixed peel (the mixture should be quite soft).
Bring together with your hands and roll out on floured surface to the thickness of 2 pound coins.
Cut into rounds using a (6cm) 2½ ins fluted cutter and bake for about 8 minutes.
Meantime lightly beat the egg white.
Remove biscuits from the oven and brush with the beaten egg white, sprinkle a little sugar over the biscuit and return to the oven until 4-5 minutes until they are lightly golden. Cool on a wire rack.
Makes about 20
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