Highland Easter biscuits

Method
Prep:20min  ›  Cook:12min  ›  Ready in:32min 

1. Heat the oven to 170 C / Gas 3.
2. Beat the butter and sugar until pale and fluffy. Beat in the egg yolk.
3. Sift together the flour, baking powder and mixed spice. Add the flour mixture to the butter mixture, mixing well with a knife.
4. Mix in the currants, squashing the dough together and kneading briefly until smooth, allowing the warmth of your hands to soften it.
5. Roll out finely on a lightly floured worktop (best done under a sheet of cling film for integrity of mixture) and cut into rounds of 6 to 8 cm with a biscuit cutter of your choice. Place on a baking tray lined with baking parchment and sprinkle with caster sugar.
6. Bake for 12 to 15 minutes until just cooked, not browned! (They should be a pale biscuit colour remember!)
7. Carefully transfer to a wire rack. They will be a little soft at this point but become crisper as they cool.

Tip

Don't get the oven too hot and watch them while baking, they should be pale and interesting. They become crisp as they cool down. Do not attempt to achieve this by cooking!