Instructions: Place the butter and sugar in a bowl and cream together until light and fluffy.

Beat in the egg yolk with 1 teaspoon of flour.

Add the flour cinnamon and currants and fold into the butter mixture.

Flour the work surface lightly and roll the biscuit dough to the thickness of a 50p piece.

Cut out rounds and place on a lightly greased baking tray.

Bake in the roasting oven with the oven shelf on the bottom set of runners and the cold shelf on the second set of runners from the top.

Bake for 10 to 15 minutes until dry looking and pale golden brown.

Dust with caster sugar and cool on a wire rack.

Easter Biscuits add to the tea table on Easter Sunday. Currants used to be much prized and were used for special occasions. Sometimes these biscuits were given to children after church on Easter morning, though nowadays I think they prefer chocolate eggs.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.