Method
Method:1. Preheat and Prepare
o Preheat the oven to 180°C (160°C fan, Gas Mark 4, 350°F).
o Line or grease baking trays.
2. Prepare Dough
o In a mixing bowl or food processor, combine butter, sugar, flour, mixed spice, nutmeg, lemon zest, lemon juice, and egg yolk. Mix until the dough begins to come together.
o Fold in the chopped Crystallised Ginger and Maraschino Cherries by hand.
3. Roll and Cut
o Roll out the dough on a lightly floured surface to about ½ cm thickness.
o Use a round cutter to cut out biscuits and transfer them to the prepared baking tray. Re-roll and cut until all the dough is used.
4. Bake
o Bake for 10-12 minutes until just starting to set but not golden.
5. Glaze and Sprinkle
o Remove biscuits from the oven and lightly brush each with the beaten egg white. Sprinkle with caster sugar.
o Return to the oven for an additional 4-5 minutes until the biscuits are pale golden brown.
6. Cool
o Allow the biscuits to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
Ingredients
For the biscuits:
• 100g butter
• 90g caster sugar
• 200g plain flour
• ½ tsp mixed spice
• ½ tsp ground nutmeg
• Zest and juice of ½ lemon
• 1 large egg yolk
• 40g Opies Crystallised Ginger, finely chopped
• 40g Opies Maraschino Cocktail Cherries, chopped
For the topping:
• 1 egg white
• Caster sugar
