Preparation time: 45 minutes; Baking time: 15 minutes; Makes: 24-30 cookies

Ingredients

• 250g (2 cups, 9oz) flour
• ½ teaspoon cinnamon
• 1 teaspoon mixed spice or pumpkin pie spice
• 125g (1 stick + 1 tablespoon, 8 tablespoons) butter, room temperature
• 120g (½ cup + 2 tablespoons) fine grained sugar
• Grated rind (zest) of 1 lemon
• 1 tablespoon lemon juice
• 1 egg, separated
• 50g (¼ cup) currants
• 15-30ml (1-2 tbsp) sour cream or thick yoghurt (N. American sour cream is very thick)
• 1 tablespoon sugar for dredging.

Instructions

1. Preheat oven to 350ºF (180ºC) convection setting or 375ºF (190ºC) regular setting. Line 2 large baking sheets with parchment. Set aside.
2. Beat butter, sugar, lemon zest and juice until light and fluffy.
3. Beat in the egg yolk, until fully incoporated.
4. Gently stir in the flour and raisins.
5. Gradually stir in enough sour cream or yoghurt until a firm dough is formed. Turn the dough onto a lightly floured surface and knead until smooth.
6. Roll the dough into a circle, ¼ inch thick and cut with a cookie cutter. Arrange the cookies on the prepared baking sheets. Brush each surface with egg white and sprinkle sugar evenly on top. Bake 12-15 minutes until pale golden.
7. For cup measures, spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need.

Points to Note

1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the cookies at 350ºF (180ºC), convection for 15 minutes.
2. Last Updated: 27 May 2019

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