serves 4–8 ingredients

125g/4oz butter                                   1⁄2 teaspoon ground cinnamon

75g/3oz caster sugar                           50g/2oz currants

1 egg, separated                                  25g/1oz chopped mixed peel

200g/7oz plain flour                            2 tablespoons milk

pinch of salt                                           caster sugar for sprinkling

1⁄2 teaspoon mixed spice

• Preheat the oven to 200°C/400°F/Gas mark 6. Lightly grease two baking trays.

• Cream together the butter and sugar, and beat in the egg yolk.

• Sift together the flour, salt and spices. Fold into the creamed mixture with the currants and peel. Add the milk to form a soft dough.

• Knead lightly on a floured work surface, and roll out to 8mm/1⁄4in thick. Cut out using a 6cm/21⁄2in fluted cutter, and put on the baking trays.

• Bake in the oven for 10 minutes, then brush with egg white and sprinkle with caster sugar. Return to the oven for a further 10–15 minutes.

• Remove from the oven, and carefully slide onto a wire rack to cool.