Welsh Tea Cake Cookies

2½ cups all-purpose flour

1 cup cold butter (no substitutes)

¾ cup sugar

¼ cup quick-cooking oats

½ tsp. salt

½ tsp. ground nutmeg

1 eggs

¼ cup milk

1 cup dried currants

additional sugar is optional

Place flour in a bowl; cut in butter until mixture resembles coarse crumbs. Add the sugar, oats, salt & nutmeg. Stir in the eggs & milk. Add currants. On a heavily floured surface, roll out dough to ¼" thickness. Cut with a floured 2 & ½ inch round cookie cutter. Place 2" apart on greased baking sheets. Sprinkle with sugar if desired. Bake at 350-degrees for 12–16 minutes or until lightly browned. Remove to wire racks to cool. Yield, 3 dozen.