Step 1

Preheat oven to 180°C/160°C fan forced. Line 2 x baking trays with baking paper.

Step 2

Place butter, flour and sugar in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Slowly add the milk until the mixture comes together to form a firm dough. Turn onto a lightly flour bench and gently kneed into a disc. Wrap in plastic wrap and chill in the fridge for 30 minutes.

Step 3

On a lightly floured bench, roll the dough into a rectangle 22cm x32cm and approximately 4mm thick, cut in half. Scatter currants over one half, then place the second half on top. Roll back to a large rectangle 4mm thick and around 24cm x 30cm. Trim edges so the rectangle measures 30cm x 18cm and cut into fingers 3cm wide and 6cm long.

Step 4

Using a pallet knife transfer to prepared trays, ensuring to leave a little room between each biscuit. Brush with egg and sprinkle with sugar and bake for 15-17 minutes until light golden in colour. Cool on the trays before transfer to a wire rack to cool completely.