Easter Biscuits

• 4 ounces cold butter
• 3 ounces caster sugar
• 1 egg, separated
• 7 ounces plain flour
• 12 teaspoon ground allspice
• 2 ounces currants or 2 ounces raisins or 2 ounces sultanas
• 1 tablespoon citrus peel, chopped
• 2 tablespoons brandy
• caster sugar (for sprinkling)

1. Pre-heat oven to 200C/ 400F/ Gas 6.
2. Cream the butter and sugar together until pale and fluffy, then beat in the egg yolk.
3. Sift in the flour and allspice and mix well.
4. Add the dried fruit and peel and enough brandy to make fairly soft dough.
5. Knead lightly on a lightly floured surface and roll out until about 1/4 inch thick; prick the top with a fork and cut into 2 1/2-inch rounds using a fluted cutter.
6. Put onto greased baking sheets and bake for 10 minutes.
7. Remove from the oven, brush with the lightly beaten egg white, sprinkle with caster sugar, and return to the oven to bake for about 5 minutes longer, until the tops are golden brown.
8. Transfer to wire racks to cool.
9. Store in a cookie tin or other airtight container at room temperature.

cold butter, caster sugar, egg, flour, ground allspice, currants, citrus peel, brandy, caster sugar

Taken from www.food.com/recipe/easter-biscuits-22849 (may not work)