1

Pre-heat the oven.

2

Rub some butter around the inside of a large baking tray or insert a baking liner.

3

Measure the flour and mixed spice into a mixing bowl and stir to combine.

4

Chop the butter into small cubes and transfer them to another mixing bowl.

5

Add the sugar and beat together until light and fluffy.

6

Add the egg yolk, grated lemon rind and lemon juice and beat well.

7

Sieve the flour blend into the bowl and mix well.

8

Stir in the currants and bring together a ball of biscuit dough.

9

Dust the work surface with flour, put the dough in the middle and sprinkle it with more flour.

10

Roll out the dough on a floured surface to the thickness of 3-4mm/⅛”.

11

Press a 7cm/2¾ round biscuit cutter or cup through the dough to make circles then gently lift them onto the prepared baking tray.

12

Gather together the off cuts and re-roll to make further biscuits.

13

Bake for 10-12 minutes.

14

Remove the baking tray from the oven and brush the biscuits with egg white.

15

Sprinkle caster sugar over the biscuits then return them to the oven for a further 2-3 minutes.