Step #1
MAKING BY HAND : Roll out the excess pastry from the Apple, Cinnamon & Raisin Tart Recipe
Step #2
To a thin rectangular sheet.
Step #3
Sprinkle the currants evenly over half the pastry and fold to produce a sandwich.
Step #4
Allow to rest for 5 minutes and repeat above stages. Allow a further 5 minutes rest, roll the pastry again until the currants just start to show through the top surface, brush the surface with water and lightly dredge with castor sugar.
Step #5
Cut prepared dough into long finger biscuits and place on a greased baking tray. Rest for 10-15 minutes.
Step #6
Bake in a preheated oven at 180°C (350°F) gas mark 4 for 15-20 minutes or until golden brow
