EASTER BISCUITS

Preparation Method :

• Cream the butter and sugar together until pale and fluffy, then beat in the egg yolk.
• Sift in the flour, salt and spices and mix well. Add the fruit and peel and enough brandy or milk to give a fairly soft dough.
• Knead lightly on a lightly floured surface and roll out until about 0.5 cm thick. Cut into 6 cm rounds using a fluted cutter.
• Place on to greased baking sheets and bake at 200°C (400°F) mark 6 for 10 minutes.
• Remove from the oven, brush with the lightly beaten egg white, sprinkle with a little caster sugar and return to the oven to bake for about 5 minutes longer, until the tops are golden brown.
• Transfer to a wire rack to cool. Store in an airtight container.