| 1 | Preheat oven to 350°F (175 c). |
| 2 | Grease several baking sheets with butter. |
| 3 | In a large bowl, beat butter with sugar until creamy. |
| 4 | Beat in egg yolks, orange flower water and milk. |
| 5 | Add currants. |
| 6 | Sift flour and salt into bowl; mix in to form a fairly stiff dough. |
| 7 | Knead lightly on a floured surface until smooth. |
| 8 | Roll out to 1/8-inch thickness. |
| 9 | Using a round 2-?inch-fluted cookie cutter, cut out circles from dough; place on prepared baking sheets. |
| 10 | Knead and roll out trimmings; cut out more circles. |
| 11 | Continue until dough is used up. |
| 12 | Bake cookies 10 minutes. |
| 13 | Remove from oven. |
| 14 | Brush cookies with beaten egg white; sprinkle lightly with superfine sugar. |
| 15 | Return to oven for about 5 minutes longer or until lightly browned. |
| 16 | Remove from baking sheets to wire racks; cool. |
| 17 | Store in an airtight container. |
