INSTRUCTION
Put the butter and sugar into a bowl and mix well with a wooden spoon, then beat in the egg yolk. Sift together the flour, mixed spice and a pinch of salt into the mixture, add the mixed peel and currants and stir until thoroughly combined. Have the dough, shape into balls, wrap in clingfilm and chill in the refrigerator for 30 – 60 minutes.
Preheat the oven to 190’C / 375’F / Gas Mark 5. Line two baking trays with baking paper.
Unwrap the dough and roll out between two sheets of baking paper. Stamp out rounds with a 6-cm / 2 1/2 -inch fluted biscuit cutter and put them on the prepared baking trays, spaced well apart.
Bake in the preheated oven for 7 minutes, then brush with the egg white and sprinkle with caster sugar. Return to the oven and bake for a further 5-8 minutes, until light golden brown. Leave to cool on the baking trays for 5-10 minutes, then, using a palette knife, carefully transfer to wire racks to cool completely.
INGREDIENTS
- 225 g / 8 oz Butter, softened
- 140 g / 5 oz Caster sugar, plus extra for sprinkling
- 1 Egg yolk, lightly beaten
- 280 g / 10 oz Plain flour
- 1 tsp Mixed spice
- Pinch of salt
- 1 tbsp Chopped mixed peel
- 55 g / 2 oz Currants
- 1 Egg white, lightly beaten
Making & Baking 