Kim's Kitchen

115g softened butter
90g castor sugar
1 egg, separated
200g plain flour
1/2 tsp baking powder
a good pinch of salt
50g currents/raisins, chopped if they're too big

Preheat oven to 150 *C/300 *F

1. Cream the butter and sugar together in a bowl until the butter is pale and fluffy

2. Add the egg yolk and mix until incorporated

3. Sift the flour, baking powder and salt into the butter mix and then add the currents. Mix together using a spoon to start with and then your hands forming the dough into a ball.

4. Flatten the dough into a square and then wrap in cling film and leave in the fridge for about 20 minutes.

5. Take the dough out of the fridge and wait a couple of minutes before rolling out the dough until it is about half a cm thick. Use a pastry cutter to cut to your desired shape. These biscuits are usually round but I decided to use a rectangular cutter (4.5cm x 6.5cm) instead.

6. Place the biscuit on a lined baking sheet and brush each biscuit with the egg white. Sprinkle each biscuit with sugar (don't be stingy) and then bake for about 15-18 minutes rotating the baking sheet after about 10-12 minutes.

7. When baked, sprinkle more sugar on the biscuits (if desired) and then leave to cool for a couple of minutes before transferring to a cooling rack. Once completely cooled, store in an airtight container.