Ingredients

1 1/2 cup all purpose flour
1/2 cup caster sugar (See Note)
1 tsp. baking powder
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 unsalted butter (softened and chopped)
3/4 cup currants
1 large egg (lightly beaten)
granulated sugar, for sprinkling
*orange or lemon zest for extra flavor (optional)

Instructions

Line 2-3 baking sheets with parchment paper or use a Silpat.
Preheat oven ( preferably confection) to 340 degrees.

In a large bowl, mix together flour, caster sugar, baking powder, cinnamon and nutmeg.
( *I added about 1/2 tsp. orange zest to the mixture for extra flavor)
Add the butter, and using your fingertips, rub the butter into the dry ingredients until fine bread crumbs form.
Add the currants and stir well to combine.
Make a well into middle and add the lightly beaten egg.
Mix together using either your hands or a wooden spoon until all is combined and you have a nice silky dough.

Roll dough out onto a lightly floured surface to not quite a 1/4 thick.
Cut out shapes and transfer biscuits to the prepared sheets, re-rolling and cutting as needed.
Sprinkle tops of each biscuit with a little granulated sugar, and bake for ten minutes.
(Biscuits will begin to firm and brown slightly on the edges. (Do Not Overbake!)

Remove from oven and let the cookie sheets cool for about 5 minutes before transferring to a rack to cool completely.

Can be stored in an airtight container (cookie tins are best) for 3-6 days.

Note: No need to buy caster sugar...
For each cup of caster sugar, measure 1 cup plus two tsps. granulated sugar into your food processor and process approximately 30 seconds.
Caster sugar is finer than granulated but not as fine as powdered sugar. It make for a smoother consistency in recipes for baking and for beverages.