Traditional Essex Lemon Shortcakes

Cream together butter and sugar until light and fluffy.

Stir in fresh lemon zest and an egg yolk.

Fold in flour and a pinch of baking powder to form a soft dough.

Optionally add a few currants if desired.

Roll out on a floured surface to 0.5cm thickness and cut into rounds with a fluted cutter.

Bake at 180°C for 12-15 minutes until set but still quite pale.

Sprinkle generously with caster sugar while still warm from the oven.