Categories: Breads 
      Yield: 2 servings 
  
    1/3 c  Currants                            2 tb Sugar 
      5 tb Fresh orange juice                1/2 c  (1 stick) unsalted butter 
  1 1/2 c  All-purpose flour               
  
  Makes 2 dozen 
   
  Additional sugar 
   
  Preheat oven to 350 F.  Lightly grease baking sheet.  Bring currants and 4 
  Tbs orange juice to boil in small saucepan.  Stir; remove from heat and 
  cool. Combine flour and sugar in large bowl. Cut in butter until mixture 
  resembles coarse meal.  Stir in currant mixture and remaining 1 Tbs orange 
  juice.  Knead just until dough holds together. Roll dough out on prepared 
  sheet into 10x12-inch rectangle. Trim edges and use scraps to square off 
  corners.  Prick entire surface with fork.  Sprinkle with sugar. Cut into 24 
  squares, leaving in place on baking sheet. Bake until pale golden, 20 to 22 
  minutes.  Recut while warm. Cool on rack. Store in airtight container. 
   
  Bon Appetit