Preheat the oven to 160°C (325°F) (gas 3).
Beat the butter and sugar together until the mixture is light and creamy.
Then mix in the flour and currants until a dough if formed.
On a large, greased, baking sheet, roll or press the dough into a round measuring 20 cm (8 inches).
Prick all over with a fork and then mark into 12 equal wedges.
Lightly crimp round the edge.
Now bake above the centre of the oven for 45–50 minutes until firm to the touch and golden.
Remove from the oven and cut into the wedges while still warm.
Leave to cool on the baking sheet.