Easter Biscuits - cold butter

Method

• Pre-heat oven to 200C/ 400F/ Gas 6.
• Cream the butter and sugar together until pale and fluffy, then beat in the egg yolk.
• Sift in the flour and allspice and mix well.
• Add the dried fruit and peel and enough brandy to make fairly soft dough.
• 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.
• Put onto greased baking sheets and bake for 10 minutes.
• 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.
• Transfer to wire racks to cool.
• Store in a cookie tin or other airtight container at room temperature.