Place the flour, spices and baking powder in a large mixing bowl, and stir to combine.
Cut the cold butter into small cubes, and rub into the flour until well combined - to the texture of breadcrumbs, or, ideally, sand. See our Tip. Stir in the sugar and fruit.
Beat the egg(s) in a small bowl with a fork. Add sparingly to the dough mix - you can add more as needed. Stir with a wooden spoon until a soft dough forms.
Knead the dough well, adding a little more flour if it seems wet or sticks. You want a firm, glossy dough. The dough is easier to handle if chilled - place in a plastic bag, or wrap in cling film, and put in the fridge for about 20 minutes.
While the dough is chilling, heat the oven to 180C (160C fan).
Roll the dough out into a uniform sheet, about 0.5cm thick. Cut with a biscuit cutter, and place on an oven tray lined with baking paper.
Bake until golden brown, and the biscuits feel firm and crisp to touch - about 15 to 20 minutes, depending on size.
Allow to cool on a rack. Either sprinkle with sugar, or decorate to your choice. If using icing or chocolate, make sure the biscuits are fully cool before decorating.
To half coat in chocolate, melt the chocolate in a heatproof bowl over hot water. See our chocolate Tip. Dip the biscuits into the chocolate and place on a rack over baking paper. Decorate with sprinkles. Allow the chocolate to firm. Enjoy!
