Blitz the flour, icing sugar, spice and butter in a food processor until it resembles breadcrumbs.Turn out on to a lightly floured work surface and knead in the currants. Flatten the dough into a disc and wrap in clingfilm. Chill for 30min, until it is firm enough to roll out.
Heat the oven to 180°C mark 4. Lightly grease 2 to 3 baking sheets. Flour the work surface again and roll out the dough until 4mm thick. Stamp out circles with a 6-7cm fluted cutter and arrange, spaced apart, on the baking sheets. Whisk the egg white with a fork until just frothy. Brush over the biscuits and dredge with sugar. Bake for 10-12min, until lightly golden. Leave on the baking sheets to set for a few min, then transfer to a wire rack to cool. Biscuits will keep for up to a week in an airtight container.
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