- 125g butter, softened
- ½ cup caster sugar
- 1 egg, lightly beaten
- 1 ¼ cups self-raising flour, sifted
- ½ cup desiccated coconut
- ¼ cup almond meal
- 1/2 cup currants
- 1 teaspoon mixed spice
- ½ x 300g packet royal icing, prepared as directed
Preheat oven to 180C (160C fan forced). Line 2 large baking trays with baking paper. In a bowl, using electric beaters, cream butter and sugar until pale and fluffy. Slowly beat in egg.
In a separate bowl, combine remaining ingredients (except icing). Add half to the butter mix and beat until incorporated, add remaining mix and beat until combined.
Take 1 tablespoon portions and roll into balls and place onto baking trays 3-4cm apart. Flatten slightly then bake for 12-15 min or until golden brown. Cool on trays for 5 min then transfer to a wire rack to cool completely.
Once cool, spoon royal icing into a zip-lock plastic bag and snip the corner. Pipe a cross onto each biscuit. Sprinkle with cinnamon sugar if desired. Allow icing to set before storing.