Beat egg with milk. Add currants. Sift all dry ingredients together. Work butter into flour and mix until mealy. Pour milk and currants over flour and butter mixture all at once and mix well. Wrap in wax paper and chill at least one hour. Roll it a little less than half an inch thick – actually about ⅜ of an inch. You may think this is too precise, but it’s very important not to roll too thin! Cut with cookie cutter. Cook on a pancake griddle greased with oil (325 degrees) on both sides. Flip the cookies when you see they are all shiny. Cook it for less amount of time on the second side. Roll in granulated sugar and let cool. Resist the urge to eat them right out of the oven – these are the only cookies that taste better cooled.