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“A delicious recipe from the Usbourne Yummy Little Cookbook. I still haven't tried it, so pls tell me how they come out. eat within 5 days.”
READY IN:
42mins
YIELD:
25 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. carefully break the egg on the edge of a small bowl, and pour it slowly onto a saucer. Then put an egg cup over the yolk.
  2. Hold the egg cup over the small bowl and tip the saucer over the bowl, so the egg white dribbles into it.
  3. Put the butter and sugar in a large bowl and beat them until they are creamy. Then, add the yolk and beat it inches.
  4. Using a sieve, sift the flour, the cinnamon and the ginger into the bowl. Then add the currants and the milk.
  5. Mix everything together with a spoon. Squeeze the mix with your hands until you have made it into a dough.
  6. Wrap the dough in plastic foodwrap. Put it in the fridge for 20 minutes. Then sprinkle a clean work surface with flour.
  7. Heat your oven to gas mark 6, 200 degrees C, 400 degrees F.
  8. Put the dough on the work surface and roll it out until it's 5mm thick.
  9. Use a 6cm cookie cutter to cut biscuits. Lift the cookies on a greasesed baking sheet.
  10. Using a fork, beat the egg white for a few seconds until its frothy. Brush some egg white on top of the cookies.
  11. Sprinkle some caster sugar over each cookie. bake in an oven for 12-15 minutes. They will turn golden brown.
  12. Leave them on the baking sheet for 5 minutes. Then, leave them on a wire rack and let them cool.
  13. Devour!

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