- 100 g (4 oz) butter
- 75 g (3 oz) caster sugar
- 1 egg, separated
- 200 g (7 oz) plain flour
- pinch of salt
- 2.5 ml (1/'2 level tsp) ground mixed spice
- 2.5 ml ('% level tsp) ground cinnamon
- 50 g (2 oz) currants
- 15 ml (1 tbsp) chopped mixed peel
- 15-30 ml (1-2 tbsp) brandy or milk caster sugar for sprinkling.
- Cream the butter and sugar together until pale and fluffy, then
beat in the egg yolk. Sift in the flour, salt and spices and mix
well. Add the fruit and peel and enough brandy or milk to give
a fairly soft dough.
- Knead lightly on a lightly floured surface and roll out until
about 5 mm ('/4 inch) thick. Cut into 6 cm (2 inch) rounds using
a fluted cutter. Place on greased baking sheets and bake at 200°C
(400°F) mark 6 for 10 minutes.
- Remove from the oven, brush with the lightly beaten egg white,
sprinkle with a little caster sugar and return to the oven to
bake for about 5 minutes longer, until the tops are golden brown.
Transfer to a wire rack to cool. Store in an airtight container.