Easter Biscuits

Instructions

1. Prepare the dough
   In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the egg yolk and vanilla extract, then mix well. Stir in the lemon zest.
2. Add dry ingredients
   Sift in the flour, mixed spice, cinnamon, and nutmeg. Add the currants and mixed peel, then bring the mixture together with a wooden spoon. Add the milk to help the dough come together if needed.
3. Chill the dough
   Turn the dough onto a lightly floured surface and knead briefly until smooth. Shape into a disc, wrap in cling film, and refrigerate for 30 minutes.
4. Roll and cut
   Preheat the oven to 180°C (160°C fan/Gas 4). Roll out the chilled dough on a lightly floured surface to about 5mm thickness. Using a round 6-7cm cutter, cut out biscuits and place them on lined baking trays.
5. Prepare for baking
   Lightly beat the reserved egg white. Brush the tops of the biscuits with egg white and sprinkle with caster sugar. If traditional, make three small holes in each biscuit with a fork to represent the Holy Trinity.
6. Bake the biscuits
   Bake in the preheated oven for 12-15 minutes or until pale golden brown at the edges. Allow to cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.