Put the flour and 225g/8oz slightly-salted butter into a food processor and pulse about half a dozen times. Just enough to combine and not cream the butter completely

Empty mixture out into a large mixing bowl, make a well in the centre and add the cold water & lemon juice

With your fingers, bring the mixture together just enough to form a loose ball of dough

Empty mixture out on to a lightly floured surface and roll the dough out into a rectangular shape

Fold the dough into thirds along the long end and roll out into a rectangle again

Repeat the last step another two times before wrapping in cling film (Saran wrap) and putting it into the fridge for about an hour

In a medium-sized saucepan, melt the 15g/½oz butter and remove from the heat

Add the currants, caster sugar, cinnamon and nutmeg and combine well

Preheat the oven to 220ºC/425ºF/Gas mark 7

When the dough has cooled, remove from the fridge and roll out again to about a 3mm/?in thickness

Using a 10-12cm/4-4¾in-diameter cookie cutter ( I didn't have one big enough so used a small glass bowl ) cut out 12-15 rounds

With a pastry brush, one at a time, brush the circumference of each round with milk, put a teaspoonful of the currant mixture in the centre and carefully fold up the pastry to the centre

Flip over and gently flatten with a rolling pin until you just about see the currants through the pastry

Make three, small parallel scores on the top before putting it on to a greased 39cm/15in x 27cm/10½in baking tray

With a pastry brush again, egg wash the top of each pastry, sprinkle with granulated sugar and put the tray in the oven

Bake for 20 minutes, until the tops are golden brown

Remove from the oven, allowing to cool on a wire rack before demolishing with a cup of tea!