125 g butter, softened
½ cup caster sugar
1 egg, lightly beaten
1 ¼ cups self-raising flour, sifted
½ cup desiccated coconut
¼ cup Lucky almond meal
½ cup currants
1 tsp mixed spice
½ x 300 g packet royal icing mix, prepared as directed
- Preheat oven to 180°C (160°C fan forced). Line 2 large baking trays with baking paper. In a bowl, using electric beaters, cream butter and sugar until mix is pale and fluffy. Slowly beat in the egg.
- In a separate bowl, combine the remaining ingredients (except icing). Add half to the butter mix and beat until incorporated, add remaining mix and beat until combined.
- Roll 1-tablespoon portions into balls, place onto baking trays 3-4cm apart and flatten slightly. 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 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.