Dundee biscuits

225 g (8oz) plain flour
100 g (4oz) butter, diced
50 g (2oz) caster sugar
1 egg, separated
50 g (2oz) flaked almonds, chopped; or raw sugar

Put the flour in a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and mix well, then stir in the egg yolk to bind the mixture together.

Knead lightly, then either – roll out on a lightly floured surface until about 0.5 cm (1/4 inch) thick, cut out 5 cm (2 inch) rounds with a plain cutter;
or roll the dough into balls and press down with a plastic milk top to make an indentation.

Place on to greased baking sheets, brush with the egg white and sprinkle with the almonds or raw sugar.

Bake at 170C (325F) mark 3 for 20 minutes, until pale golden brown. Transfer to wire racks to cool. Store in an airtight container.

If the mixture is still too crumbly after mixing in the egg yolk, work some more butter in till it comes together.