Place the flour into a stand mixing bowl and add the salt, fructose and cinnamon on one side of the bowl

Add the yeast to the other side and then add the butter and 180mls of the water

Use your fingers to turn the mixture around, trying to pick up all of the flour from the sides of the bowl

Add more water, 5mls at a time, if necessary

When the dough forms, use it to clean the inside of the bowl and keep going until the bowl is clean

Use a dough hook and knead using your stand mixer on a low speed for 10 minutes

Turn out onto a lightly oiled surface and shape into a ball

Lightly oil your bowl and place the dough, seam side down, into it

Cover and leave to prove until doubled in size

Place the currants and ginger on top of the dough and mix them in by hand for a minute

Lightly flour your work surface and tip the dough out

Knead lightly to incorporate the currants and ginger

Divide the dough into 16 pieces and shape each piece into a ball

Roll each piece out using a rolling pin until 1cm thick

Place the tea cakes onto a lined baking sheet and glaze with the egg white

Cover with lightly oiled cling film and leave to prove until doubled in size

Meanwhile, preheat the oven to 200° Celsius

Reglaze the tea cakes and bake for 15 minutes

Remove from the oven and leave to cool on a wire rack