1. Preheat oven the to 170°C/150°C fan/ gas 3.
2. In a large mixing bowl, beat the butter, sugar and lemon rind until creamy, beat in the egg yolks until smooth, then beat in the flour, spice, currants and mixed peel.
3. Gather the mixture together with your hands to make a soft dough.
4. Turn on to a lightly floured work surface and roll out to the thickness of a £1 coin. Using a 10cm fluted pastry cutter, cut out about 20 biscuits, re-rolling all the trimmings until the dough is used up.
5. Place on baking trays spaced a little apart, and bake for 15-18 minutes until just turning golden.
6. Sprinkle with caster sugar while still warm, then lift on to a wire rack to cool. Store in a cake tin for up to 1 week. As a finishing touch, stack 3 or 4 together and tie with thin ribbon.
When you think of dumplings and if you are like me, you mostly think of mince and suet dumplings. But dumplings don't have to be savoury; this list is for those who enjoy sugary sweet delights in dump... keep reading
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.