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1
carefully break the egg on the edge of a small bowl, and pour it slowly onto a saucer.
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2
Then put an egg cup over the yolk.
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3
Hold the egg cup over the small bowl and tip the saucer over the bowl, so the egg white dribbles into it.
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4
Put the butter and sugar in a large bowl and beat them until they are creamy.
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5
Then, add the yolk and beat it inches.
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6
Using a sieve, sift the flour, the cinnamon and the ginger into the bowl.
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7
Then add the currants and the milk.
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8
Mix everything together with a spoon.
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9
Squeeze the mix with your hands until you have made it into a dough.
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10
Wrap the dough in plastic foodwrap.
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11
Put it in the fridge for 20 minutes.
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12
Then sprinkle a clean work surface with flour.
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13
Heat your oven to gas mark 6, 200 degrees C, 400 degrees F.
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14
Put the dough on the work surface and roll it out until it's 5mm thick.
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15
Use a 6cm cookie cutter to cut biscuits.
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16
Lift the cookies on a greasesed baking sheet.
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17
Using a fork, beat the egg white for a few seconds until its frothy.
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18
Brush some egg white on top of the cookies.
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19
Sprinkle some caster sugar over each cookie.
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20
bake in an oven for 12-15 minutes.
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21
They will turn golden brown.
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22
Leave them on the baking sheet for 5 minutes.
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23
Then, leave them on a wire rack and let them cool.
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24
Devour!
