Instructions: Preheat oven to 350 F (175 C). Grease several baking sheets with butter.

In a large bowl, beat butter with sugar until creamy. Beat in egg yolks, orange flower water and milk. Add currants. Sift flour and salt into bowl; mix in to form a fairly stiff dough. Knead lightly on a floured surface until smooth. Roll out to 1/8-inch thickness. Using a round 2-1/2-inch-fluted cookie cutter, cut out circles from dough; place on prepared baking sheets. Knead and roll out trimmings; cut out more circles. Continue until dough is used up. Bake cookies 10 minutes. Remove from oven. Brush cookies with beaten egg white; sprinkle lightly with superfine sugar. Return to oven for about 5 minutes longer or until lightly browned. Remove from baking sheets to wire racks; cool. Store in an airtight container.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.