Directions

1. 1. Sift the flour, confectioners' sugar, and salt into a large bowl.
2. 2. Use a pastry blender to cut in the butter until the mixture resembles fine crumbs, the whole egg to form a stiff dough.
3. 3. Divide the dough in half. Press each half into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
4. 4. Preheat the oven to 400o F/200°C/gas 6,
5. 5. Butter four cookie sheets.
6. 6. Roll out one disk on a lightly floured surface to a thickness of 1/8 inch (3 mm) and to a 14 x 12-inch (35 x 30-cm) rectangle. Sprinkle with the currants.
7. 7. Roll out the remaining dough to the same dimensions and place on top of the currants, pressing down lightly.
8. 8. Cut into 2 x 1 1/2 -inch (5 x 4-cm) strips.
9. 9. Use a spatula to transfer the cookies to the prepared cookie sheets, placing them 1 inch (2.5 cm) apart. Brush with the remaining beaten egg yolk.
10. 10. Bake, one sheet at a time, for 10-12 minutes, or until golden brown.
11. 11. Transfer to racks to cool