I found this recipe in my nan in-laws old recipes from the UK.  Easter biscuits are traditionally made and shared with friends and family for easter.  I love the thought of giving and these buttery biscuits studded with currants are simple to make and delicious to eat. 

Preparation - 45 minutes (includes resting)

Cooking 10 minutes

Skill easy

Makes 24

ingredients

250g butter, softened

140g golden caster sugar, plus extra for sprinkling

1 medium egg, separated

1 lemon, zested

300g flour

Generous grating of of nutmeg

Pinch salt

80g currants

Method

Preheat the oven 180C /160C fan bake

Beat the softened butter and sugar together until light and creamy.

Add the egg yolk and beat into the mixture until well combined.

Add the lemon zest and nutmeg and beat again.

Add the flour, salt and currants and mix to combine.  The dough will be quite firm. Wrap and chill in the fridge for 20-30 minutes.

Line 2 baking sheets with baking paper.

Lightly dust your work bench with a little flour.

Roll the dough to 1⁄2 cm thick. Cut out biscuits using a 6 cm fluted cutter (if you have one or use a round cutter or glass).  Place onto a baking sheet and allow space in between for spreading. Re-roll any off cuts to make more biscuits.

Brush the tops with egg white and sprinkle over a little sugar,

Bake for 8-10 minutes or until lightly golden in colour,

Cool completely before eating.