Shrewsbury biscuits

Makes 20 100g unsalted butter, plus extra for greasing 75g caster sugar, plus extra to dust 1 lemon 1 egg yolk 200g plain flour, plus extra for dusting 100g currants

Preheat the oven to 200°C/gas mark 6, and grease a large, flat baking tray. In a mixing bowl, cream the butter and sugar together, using the back of a wooden spoon, for 2 mins. Zest the lemon and add to the mixture. Beat in the egg yolk thoroughly, then mix in the plain flour, currants and juice of half the lemon. Combine thoroughly and bring together into a dough with the hands, until a smooth ball is formed. On a clean surface, lightly dusted with flour, roll out the biscuit dough until 1.5cm thick. Using an oval cutter, cut out as many shapes as possible, then transfer to the tray. Bring the remaining dough together, then roll out again and cut out more ovals. Transfer them to the tray, spaced 2cm apart. Repeat until all the dough is used. Bake for 12 mins, until golden and crisp, then brush with hot water and sprinkle with the extra sugar. Let the biscuits stand for 5 mins, before using a palette knife to transfer to a wire rack until cold.