Light Easter biscuits

• unsalted butter↗250g g

  softened

• golden sugar↗140g g

  plus extra for sprinkling

• large egg1

  separated and beaten

• lemon↗1

  zest

• nutmeg (grated)
• plain flour↗300g g

  plus extra for sprinkling

• salt↗½ tsp tsp
• strawberries60g g

Step-by-step instructions

1. 1

   Preheat the oven to 180°C/160 °C fan/gas 4. Place the butter and sugar in a bowl and beat with a wooden spoon until smooth. Add the yolk, lemon zest and nutmeg and beat again.

2. 2

   Add the flour, salt and strawberries and mix together to form a firm dough, using your hands if needed. Shape it into a disc, wrap and chill in the refrigerator for 30 minutes.

3. 3

   Line two large baking trays with parchment paper and lightly dust the work surface with flour. Cut the dough in half and roll out to a thickness of ½ cm. Cut out cookies using a 6 cm fluted cutter, transfer them onto one of the trays with a spatula, leaving a little space between them. Repeat with the remaining dough to make a second sheet of cookies, roll out again. Chill for 30 minutes.

4. 4

   Bake for 7 minutes, then remove from the oven, brush with egg white, sprinkle with additional sugar and return to the oven for another 7‑8 minutes or until a light golden crust forms. Let cool on the tray for 5 minutes, then carefully transfer to a rack to cool completely.