Step 1: Beat egg with milk.
Step 2: Add currants.
Step 3: Sift all dry ingredients together.
Step 4: Work butter into flour and mix until mealy.
Step 5: Pour milk and currants over flour and butter mixture all at once and mix well. Wrap in wax paper and chill at least one hour.
Step 6: Roll it a little less than half an inch thick – actually about ⅜ of an inch.
Step 7: You may think this is too precise, but it’s very important not to roll too thin! Cut with cookie cutter.
Step 8: Cook on a pancake griddle greased with oil (325 degrees) on both sides.
Step 9: Flip the cookies when you see they are all shiny.
Step 10: Cook it for less amount of time on the second side.
Step 11: Roll in granulated sugar and let cool.
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