Fruity Easter Thin Biscuits

1. Preheat oven to 180C/160 fan/gas 4. Line two large baking sheets baking parchment.
2. Beat together butter & sugar until well combined.
3. Add the egg yolk, lemon zest & nutmeg mix again. 
4. Add the flour, salt and currants and mix everything together to make a firm dough, using your hands if necessary. 
5. Form into a ball shape, wrap and chill in the fridge for 30 mins. 
6. Dust your work surface with flour. Cut the dough in half and roll out to a 1/4cm thickness.
7. Cut out biscuits using a 6cm fluted cutter, lift onto one of the baking sheets with a palette knife, leaving a little space in between. 
8. Repeat with the remaining pastry to make a second tray of biscuits, re-rolling the off-cuts.  
9. Bake for 6 mins, then remove from the oven, brush with egg white, sprinkle with extra sugar and return to the oven for 5 mins or until lightly golden brown.
10. Leave to cool on the trays for 5 mins then carefully transfer to a wire rack to cool complete.

NB the fruit will swell when cooking & pop above the biscuit – this is fine as they are rolled quite thin