- 3 1⁄2 cups all-purpose flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon kosher salt
- 8 tablespoons unsalted butter, softened
- 1⁄2 cup granulated sugar
- 3⁄4 cup whole milk (you may need an additional 1 to 2 tablespoons milk)
- 1 to 2 cups currants
- 1 egg, beaten
- 2 tablespoons decorating sugar
Preheat oven to 400°F.
- In a mixing bowl fitted with a paddle attachment, combine the flour, baking powder, salt and butter until it reaches the fine crumb stage.
- Add the sugar and combine.
- Add enough milk to form a firm dough that leaves the sides of the mixing bowl clean. If it is too dry, you may need to add 1 to 2 tablespoons additional milk.
- Transfer the dough to a lightly floured work surface and roll into a rectangle about 16 inches by 20 inches.
- Sprinkle currants over half the surface. Fold the other half over it and roll it out again into a large rectangle. The dough should be about 1⁄8-inch thick.
- Cut dough into rectangular pieces. Lightly score each rectangle in half on both the vertical and horizontal axis (be careful to not cut all the way through). This will allow the cookie to be easily broken into smaller pieces.
- Place on a lined baking sheet and brush with egg wash.
- Sprinkle with sugar.
- Bake at 400 ̊F for 10 minutes or until just slightly brown.
Cool on a wire rack and enjoy with a cup of tea.