• Preheat the oven to 180° Celsius
• Place the flour, xylitol and baking powder into a stand mixer bowl and use a beater to mix together
• Add the butter and beat until the mixture resembles bread crumbs
• Place the milk into a jug and with the machine running, slowly pour the milk mixture into the flour until a dough forms
• Turn the dough out onto a lightly floured surface and gently knead to form a ball
• Shape the ball into a rough rectangle then dust both sides with flour
• Dust your rolling pin with flour and roll the dough out into a 4mm thick rectangle which should measure around 40cm x 30cm
• With the shortest edge facing you, sprinkle the currants over the top half of the dough
• Make sure the edges have currants on them before folding the bottom half of the dough over the top half
• Line up the edges, flour your dough and rolling pin, and roll to a large rectangle, 4mm thick
• Trim the edges of the dough * with a sharp knife then prick holes in the top surface of the dough using a fork
• Slice the dough in half lengthwise, then slice each length into 10 slices, widthwise
• Place the biscuits on a lined baking tray with a small gap between each one

for the glaze

• Place the egg and milk into a cup and whisk to combine
• Brush over the tops of the biscuits then sprinkle with the sugar
• Place into the oven and bake for 20 minutes
• Remove from the oven and leave to cool on the tray for 5 minutes
• Transfer the biscuits to a wire rack to cool completely