Spiced Easter biscuits

Preheat the oven to 180ºC, gas mark 4. Line 2 large baking trays with baking parchment. Using a wooden spoon, beat together the butter, sugar and lemon zest until light and fluffy. Stir in the egg yolk followed by the flour, spices, currants, a pinch of salt and enough milk to form a dough. Knead briefly to bring together, then lightly flour the work surface and roll out to about 0.5cm thick. Cut out the biscuits using the template on page 107 or with a 6cm circular cutter. Re-roll the trimmings to cut out more biscuits.

Put the biscuits on the lined trays and sprinkle with a little caster sugar. Bake for 12-15 minutes, until pale golden. Carefully transfer to a wire rack to cool. Store in an airtight container for up to 3 days.