Ingredients
- 200 g Flour
- 1 heaped teaspoon Mixed spice
- Pinch of salt
- 75 g caster sugar
- 100 g butter
- 1 egg, separated
- 50 g currants
- 2 Tablespoons warm milk
- Extra caster sugar for sprinkling
Method
- Preheat oven to 180°C Fan forced, 200°C conventional
- Cream butter and sugar until light and fluffy. Add egg yolk and beat again.
- Fold in sifted flour, mixed spice, salt, currants and milk to form a reasonably soft dough.
- Knead gently on a lightly floured surface. Roll out to approximately 4mm thick.
- Cut into rounds using a 7cm fluted cutter.
- Place on lined baking trays and bake for 8 minutes.
- Remove from the oven, brush with remaining egg white and sprinkle with caster sugar.
- Bake for a further 3 minutes or until golden brown.
- Place on a wire rack to cool.
2 comments
Ooh these look so delicious BUT I have a child who refuses to eat sultana/raisins/currants in anything. Can I leave them out without it affecting the end product?
Author
Hey lovely lady 🙂 You can definitely leave them out or you could switch them out for chopped apricots if thats more his thing. 🙂 Have a wonderful Easter xx