9½ oz (270 g) plain flour
3 oz (75 g) soft brown sugar
6 oz (175 g) butter or margarine, softened
1 egg (or 3 tablespoons water)
½ teaspoon cinnamon
1½ oz (40 g) currants
2 oz (50 g) dark chocolate, chopped into small pieces
1. Sieve the flour into a medium-sized bowl. Add the sugar and the butter, or margarine, cut into small pieces. Using the tips of your fingers, rub together the butter and flour until the mixture resembles fine breadcrumbs.
2. Add the egg or water to the mix and combine. Next, add the cinnamon, currants and chocolate pieces. Press the dough into a ball, and refrigerate for ½ hour to 1 hour, in a covered bowl.
3. Sprinkle a large sheet of greaseproof paper, or a large metal tray, with flour. Roll out the dough to a thickness of ¼˝ (5 mm), then cut out biscuits, using a 3˝ (7 cm) cutter. Place the biscuits on greased trays.
4. Cook the biscuits in the oven at 160°C (Gas Mark 3, 325°F) for 15 minutes, or until the underneaths are golden brown. Remove from trays, and leave on a wire rack to cool.