These are really rather nice, bit of a pain to chip up the currants gingerly, but worthwhile. The dough is almost a pastry and I think treating it like one with regards to cooling it in the fridge before forming the final shape would be useful for neatness. Variations are quite possible… Lemony biscuit perhaps, or cinnamon currant filling, I can imagine…
A very fine afternoon biscuit.
From British Baking, pg. 39