7 oz (200g) Mortons Plain Flour
3.5 oz (100g) Softened Butter
2.6 oz (75g) Caster Sugar
1 Egg (Separated)
1 Lemon Rind Grated
1.8 oz (50g) Currants
1-2 tbsp of Milk
Pre-heat the oven to 200°C/400°F/Gas Mark 6 | Makes 24 Biscuits
Lightly grease 3 baking trays.
Measure the butter and sugar into a bowl and mix together until light and fluffy. Beat in the separated egg yolk, sift in the flour and add the lemon rind and mix well.
Add the currants and enough milk to give a fairly soft dough.
Knead the mixture on to a lightly floured surface and roll out to a thickness of 5mm(1/4 inch). Cut into rounds using a 6cm(2.5 inch) fluted cutter.
Place on the prepared baking trays and bake in the pre-heated oven for about 10 minutes. Remove from the oven brush the biscuits with a lightly beaten egg white, sprinkle with a little caster sugar and return to the oven for another 4-5 minutes or until lightly golden brown.
Lift on to a wire rack to cool. If stored put in an airtight container.