Beat the syrup and oil together until light and fluffy
Add the oils (or zest and spice) and beat again to combine
Add the flour and if needed a splash of water to bring the mixture together into a dough
Knead the currants into the mixture on a clean, floured work surface then roll out to around 2-3 mm thick and use a cutter to cut your desired size and shape of biscuit
Place the biscuits onto lined baking trays - no need to space them out as they do not grow in size
Gather the scraps back into a ball and repeat until all the mixture is used up
Bake in a pre-heated oven at 190 degrees/170 degree fan/gas mark 5 for around 10 minutes or until slightly coloured
Leave to cool on the baking trays and store in an airtight container for up to a week, or freeze for a longer shelf life