Ingredients
Method
- Begin by heating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to prevent the biscuits from sticking as they bake.
- In a mixing bowl, combine the softened butter and sugar, beating them together until the mixture becomes light and fluffy. This should take about 3 minutes of mixing.
- Separate the egg, keeping the egg white aside for later. Add the egg yolk into the butter and sugar mixture, mixing it in until well combined.
- Sift the all-purpose flour, cinnamon, and pumpkin pie spice together, then gradually add the sifted flour mixture into the wet ingredients. Stir gently until just incorporated. If the dough seems a bit too dry, add a small splash of milk to bring it all together.
- Stir in the currants and finely chopped candied peel, which will add a wonderful burst of flavor to the dough.
- Lightly flour a clean surface and roll out the dough to a thickness of about ¼ inch. Use a cookie cutter or biscuit cutter to create shapes, and arrange them neatly on the prepared baking sheet.
- Lightly beat the reserved egg white and brush it over the biscuits. Top each one with a sprinkle of sugar for a sweet, crisp finish.
- Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the biscuits turn golden brown around the edges.
- Once baked, remove the biscuits from the oven and let them cool on a wire rack. Enjoy once they have cooled slightly, or store them for later!