Apparently you're supposed to bake these biscuits on the morning of Easter Sunday and give them away as gifts (ha); I am, however, a maverick baker who decided to bake these weeks before Easter and to spend the time between now and then eating said biscuits. If you've never tried them before I would say they're quite like shortbread but with some light spice flavouring and fruit. And as everyone knows the raisins in these will count towards your 5-a-day so are good for you, sort of... ;)
200g Plain Flour
75g caster sugar
1 medium egg, separated
1 tbsp finely cut peel
Caster sugar, to dredge
1 tsp nutmeg
1 tsp cinnamon
1 pinch saffron (added with 2 tbsp warm milk)
1 tsp mixed spice
1. Preheat oven to fan 180°C, conventional 200°C, gas 6.
2. Grease two baking trays.
3. Sift 200g plain flour, pinch of salt and whatever spice you're using (I used 1 tsp nutmeg & 1 tsp cinnamon) into a small bowl and set aside.
4. Using an electric whisk, cream sugar and butter together until light and fluffy. Beat in the egg yolk.
5. Fold in the flour, salt and spice, 50g currants, to form a fairly soft dough.
6. Knead lightly on a floured surface and roll out thinly. (I prefer mine to be around 5mm thin, but personal preferences vary)
7. Using a fluted round cutter, cut into rounds rerolling where necessary.
8. Place onto baking trays and bake for 8-10 minutes.
9. Remove from the oven, brush with remaining egg white, sprinkle over sugar and bake for a further 3 minutes until golden brown.
10. Cool on a wire rack.
Let me know if you try the recipe out yourself - that way I can say that: yes, I didn't give away the biscuits as gifts but I gave away the recipe. Teach a man to fish, and all that... ;)