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These delicious little biscuits make a great alternative to chocolate at Easter time.
Line a baking tray with parchment and pre-heat the oven 200°C/Fan 180°C/400°F/Gas mark 6
Put the butter and sugar into a mixing bowl and beat together until light and fluffy
Add the egg yolk, grated lemon rind and juice and beat well
Sieve the flour and mixed spice into the bowl and stir to combine. Stir in the currants
Roll out the dough on a floured surface to the thickness of two pound coins
Press a pastry cutter or cup through the dough to make 75mm/3”circles then gently lift them onto the prepared baking tray
Gather together the off cuts and re-roll to make further biscuits. Bake for 10-12 minutes
Remove the baking tray from the oven and brush the biscuits with egg white
Sprinkle caster sugar over the biscuits then return them to the oven for a further 2 minutes
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