Spiced Easter Biscuits

1. Sift the flour into a large mixing bowl. Dice the butter, add it to the flour and use your fingertips to rub it in till you have a fine, sandy-textured mixture. Tip the sugar and raisins into the bowl. Add the mixed spice and cinnamon and stir everything together with a fork to mix well.

2. Break the egg into a separate bowl and beat till well mixed. Add the spiced rum, brandy or milk and whisk into the egg. Pour the egg mixture into the dry ingredients and stir together with a fork till it clumps together. Use your hands to gently squeeze the mix into a ball of dough, then turn it out and knead gently to bring it together. Shape into a smooth round and wrap in beeswax paper or a clean tea towel. Pop into the fridge and chill for 2 hrs or overnight.

3. Preheat your oven to 180°C/Fan 160°C/Gas 4. Lightly grease two large baking trays with butter or line them with baking paper.

4. Dust your work surface with a little flour and roll half the dough out till it is around ½cm thick. Stamp out 6-7cm-wide rounds with a fluted biscuit cutter and arange them on the baking trays, making sure there is a little space between all the biscuits. You should have 28-30 biscuits.

5. Sprinkle a little sugar over the biscuits, then slide them into the oven and bake for 10-12 mins till the tops just feel crisp – they should still be quite pale. Slide the biscuits off the tray onto a wire rack and let them cool completely. The biscuits are delicious with a cup of tea or coffee, and they will keep in an airtight tin for up to 3 days.