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Warm oven to 160°C fan-forced
Add all the ingredients to a food processor, except the currants
Mix until everything is well combined. Remove the mixture from the food processor and knead in the currants
Wrap in cling film and place in the fridge for 30 minutes
Portion the dough into 20 g balls if you want them all the same size, then press flat
Create the spiral patterns. Using the rounded end of a circle cutter, gently press into the biscuits to make the spiral patterns. Alternatively, use something around the house, such as small jar lids or shot glasses
Bake for 12–15 minutes. Remove from the trays and allow to cool on cooling racks
Microwave the white chocolate for 30 seconds, then continue in 5-second bursts, stirring between each burst, until melted. Alternatively, melt it over a bain-marie. Gran a bowl and sit it over a pot of boiling water.
Once the chocolate has reached the right consistency, add 1–2 drops of pink or red gel food colouring and mix to combine
Use a teaspoon to apply small dots of chocolate on top of the cooled biscuits
Allow to set before serving, enjoy!