A sophisticated little nibble that’s perfect for impressing friends at tea time!

Makes 12 biscuits
Time 40 mins
Calories 183 per biscuit
Fat 8.4g of which 5g is saturated
Suitable for vegetarians
Suitable for freezing

Butter 110g (4oz), softened
Caster sugar 75g (3oz), plus 1–2 tbsp for sprinkling
Egg 1, separated
Plain flour 200g (7oz)
Ground ginger ½ tsp
Ground cinnamon ½ tsp
Dried cherries 75g (3oz)

1 Preheat oven to 200°C/400°F/Gas 6. Grease a baking sheet.

2 Cream butter and sugar together in a bowl and beat in egg yolk. Sift flour, ginger and cinnamon into another bowl and gently stir into creamed mixture. Add cherries and shape the mixture into a ball of dough.

3 Knead dough on a lightly floured surface and roll out to a 5mm (¼in) thickness. Use an 8cm (3¼in) cutter to cut out about 12 biscuits. Place on baking sheet and bake for 10 minutes.

4 Meanwhile, lightly beat egg white. Remove biscuits from oven and brush with egg white. Sprinkle with caster sugar and bake for a further 5 minutes until golden.

A Dairy Diary recipe.

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