Cooking time: 20 minutes

1. Sift the flour and salt; rub in the butter.
2. Add the currants and sugar.
3. Stir in the milk and about 1 tablespoon of water. Mix to a firm dough.
4. Knead lightly and roll to half an inch thickness. Cut into 2 inch rounds.
5. Place on a greased baking tray, then dredge tops with caster sugar.
6. Bake in a fairly hot oven for about 20 minutes.