Spiced Easter Biscuits - egg

Method

• carefully break the egg on the edge of a small bowl, and pour it slowly onto a saucer.
• Then put an egg cup over the yolk.
• Hold the egg cup over the small bowl and tip the saucer over the bowl, so the egg white dribbles into it.
• Put the butter and sugar in a large bowl and beat them until they are creamy.
• Then, add the yolk and beat it inches.
• Using a sieve, sift the flour, the cinnamon and the ginger into the bowl.
• Then add the currants and the milk.
• Mix everything together with a spoon.
• Squeeze the mix with your hands until you have made it into a dough.
• Wrap the dough in plastic foodwrap.
• Put it in the fridge for 20 minutes.
• Then sprinkle a clean work surface with flour.
• Heat your oven to gas mark 6, 200 degrees C, 400 degrees F.
• Put the dough on the work surface and roll it out until it's 5mm thick.
• Use a 6cm cookie cutter to cut biscuits.
• Lift the cookies on a greasesed baking sheet.
• Using a fork, beat the egg white for a few seconds until its frothy.
• Brush some egg white on top of the cookies.
• Sprinkle some caster sugar over each cookie.
• bake in an oven for 12-15 minutes.
• They will turn golden brown.
• Leave them on the baking sheet for 5 minutes.
• Then, leave them on a wire rack and let them cool.
• Devour!