110g (4oz) butter, softened
75g (3oz) golden caster sugar
1 egg yolk
150g (5oz) plain flour
50g (2oz) cornflour
1 teaspoon mixed spice
50g (2oz) currants
2 tablespoon milk
• For the icing and decoration:
2 tablespoons freshly squeezed lemon juice
Sifted icing sugar
Preheat the oven to 200C (400F/Gas 6). Lightly grease two large baking trays.
Cream together the butter and sugar in a bowl until light. Beat in the egg yolk. Sift in the flour and mixed spice and mix well.
Add the currants and enough milk to make a soft dough. Knead the mixture lightly on a lightly floured surface and roll out to 5mm (1/4 in) thick.
Cut into rounds using a 6cm fluted cutter. Carefully transfer to the baking trays. Bake for about 10 minutes or until lightly golden.
Transfer to a wire rack and leave to cool. To make the icing, gradually beat a little icing sugar into the lemon juice until you have a consistency that will spread over the biscuits.
Spoon a little over each biscuit and carefully place a crystallized petal or flower on to the top of each biscuit.