Traditional Garibaldi Biscuit

Mix flour, a little butter, and sugar, then add milk to form a firm dough.

Divide the dough into two equal parts and roll both out into very thin rectangles.

Cover one of the rectangles with a dense layer of currants.

Place the second rectangle of dough on top.

Use a rolling pin to roll over the 'sandwich' firmly, pressing the currants into the dough and making the whole thing even thinner.

Brush with milk, sprinkle with caster sugar, and score into rectangles.

Bake at 180°C for 12-15 minutes until golden brown and crisp.