Mary Berry Easter biscuits recipe
 These buttery lemon biscuits are easy to make and take very little time. 100g/3½oz unsalted butter, softened75g/2¾oz caster sugar, plus extra for sprinkling1 free-range egg, separated1 small unwaxed lemon, finely grated zest only200g/7oz plain flour, plus extra for dusting50g/1¾oz currants1–2 tbsp milk 100g/3½oz unsalted butter, softened 75g/2¾oz caster sugar, plus extra for sprinkling 1 free-range egg, separated 1 small unwaxed lemon, finely grated zest only 200g/7oz plain flour, plus extra for dusting 50g/1¾oz currants 1–2 tbsp milk Method Preheat the oven 200C/180C Fan/Gas 6. Line three baking trays with baking paper.Put the butter and sugar in a bowl and beat until well combined and fluffy. Add the egg yolk and lemon zest. Sift in the flour and mix well. Stir in the currants and enough milk to make a fairly soft dough.Knead the dough on a floured work surface and, using a rolling pin, roll out the dough until 5mm/¼in thick. Using a 6cm/2½in fluted cutter, cut out 24 rounds. Transfer to the baking trays using a palette knife and bake for 8 minutes.Lightly beat the egg white using a fork. Remove the biscuits from the oven and brush the tops with the beaten egg white. Sprinkle over caster sugar and return to the oven for 5 minutes, or until pale golden brown and cooked though. Leave to cool on the trays for a few minutes, then carefully lift onto a wire rack to cool completely. Preheat the oven 200C/180C Fan/Gas 6. Line three baking trays with baking paper. Preheat the oven 200C/180C Fan/Gas 6. Line three baking trays with baking paper. Put the butter and sugar in a bowl and beat until well combined and fluffy. Add the egg yolk and lemon zest. Sift in the flour and mix well. Stir in the currants and enough milk to make a fairly soft dough. Put the butter and sugar in a bowl and beat until well combined and fluffy. Add the egg yolk and lemon zest. Sift in the flour and mix well. Stir in the currants and enough milk to make a fairly soft dough. Knead the dough on a floured work surface and, using a rolling pin, roll out the dough until 5mm/¼in thick. Using a 6cm/2½in fluted cutter, cut out 24 rounds. Transfer to the baking trays using a palette knife and bake for 8 minutes. Knead the dough on a floured work surface and, using a rolling pin, roll out the dough until 5mm/¼in thick. Using a 6cm/2½in fluted cutter, cut out 24 rounds. Transfer to the baking trays using a palette knife and bake for 8 minutes. Lightly beat the egg white using a fork. Lightly beat the egg white using a fork. Remove the biscuits from the oven and brush the tops with the beaten egg white. Sprinkle over caster sugar and return to the oven for 5 minutes, or until pale golden brown and cooked though. Leave to cool on the trays for a few minutes, then carefully lift onto a wire rack to cool completely. Remove the biscuits from the oven and brush the tops with the beaten egg white. Sprinkle over caster sugar and return to the oven for 5 minutes, or until pale golden brown and cooked though. Leave to cool on the trays for a few minutes, then carefully lift onto a wire rack to cool completely. Recipe tips The biscuits can be made up to three days ahead and kept in an airtight container. Work quickly in a cool area of the kitchen as you do not want the dough to become too soft. If it is soft after mixing, chill it for 10 minutes or until easier to handle.