Cream together butter and sugar until light and fluffy.

Gradually beat in the egg yolk.

Sift the flour with mixed spice and fold into the mixture, adding the milk.

Stir in the cranberries and mixed peel.

Bring together with your hands.

Roll out onto a floured surface to the thickness of 1cm.

Cut into rounds using 6cm fluted cutter and place on baking tray.

Bake for about 8-10 minutes.

Meanwhile, lightly beat the egg white.

Remove from the oven and brush with the beaten egg.

Sprinkle with a little sugar and return the biscuits to the oven for 4-5 minutes until they are golden.