Combine dry ingredients in a mixing bowlful; blend good. With a pastry=20
liquidizer, cut in butter until mixture resembles coarse repast, stir in=20
currants. Place egg in a 1 cup step; beat lightly with a ramify. Sum=20
milk to the 1/4 cop scrape; pour into flour mixture and stir with fork to=20
make a soft boodle. A little more milk may be needful. On a floured surface
shape dough into a ball and knead softly 5-6=20 times. Roll to 1/4-inch
thickness and. with a floured small biscuit stonecutter,=20 cut into rounds.
Bake at 350=B0F on a cookie sheet until slightly browned. = =20 Cool on
rack. Keeps well stored in a metallic container.