Easter garibaldi biscuits
Preheat the oven 170C/150C Fan/Gas 3. Line a baking tray with greaseproof paper.
Cream the butter and sugar together in a bowl until light and fluffy. Beat in the egg yolk until well combined.
Fold the flour into the mixture, then stir in the mixed spice, currants and candied peel. Stir in enough milk to form a stiff dough.
Roll the dough out onto a floured surface and cut out the biscuits with fluted and Easter-shaped cutters. Place onto the baking sheet and bake for 10 minutes.
Remove the biscuits from the oven, brush with the egg white, sprinkle with sugar and return to the oven for 5–10 minutes, or until pale golden brown.
Remove the biscuits from the tray and set aside to cool on a wire rack.