Makes: 20 to 25 125g softened butter ; 75g caster sugar, plus 1-2 tbsp for sprinkling ; 1 egg, separated ; 200g plain flour, sifted; 1⁄4 tsp ground cinnamon; 1⁄4 tsp mixed spice; zest of 1 lemon ; 75g currants ; 2 tbsp milk
1 Preheat the oven to 200°C, gas mark 6. In a bowl, beat the butter and sugar together, using a wooden spoon, until pale and fluffy.
2 Beat in the egg yolk, reserving the white. Then, using a round-bladed knife, gently stir in the sifted flour, spices, lemon zest and currants. Gradually stir in the milk until the dough starts to come together – you may need slightly less, or a little more, milk.
3 Tip the dough onto a lightly floured worktop and knead gently until smooth. Roll out to about 5mm thick then cut out the biscuits using a rabbit-shaped cutter, a 7.5cm round cutter, or other shape.
4 Place the biscuits on 2-3 greased baking trays and bake for 10 minutes. Remove from the oven. Whisk the reserved egg white very slightly, brush lightly over the biscuits then sprinkle with sugar.
5 Return to the oven for a further 5 minutes, until just golden. Remove and place on a cooling rack.