Preheat the oven to 190C/375F/gas 5.
Line the baking sheets with baking paper.
Place the butter and sugar in the large mixing bowl and beat together with the electric hand whisk until light and fluffy.
Beat in the egg yolks one at a time, beating thoroughly after each addition.
Add the currants and stir in evenly.
Sift the flour, mixed spice and nutmeg into the butter and sugar mixture along with the milk and mix thoroughly to make a soft dough.
Wrap the dough in clingfilm and place in the fridge for 30 minutes.
Roll the dough out on a lightly floured surface with a lightly floured rolling pin to 4mm thick.
Cut into rounds with the pastry cutter.
Using the dull side of a knife mark a light cross indentation into the tops of each biscuit.
Push additional currants into the spaces around the cross.
Sprinkle with a bit of demerara sugar and place about 4cm apart on the baking sheets.
Place in the preheated oven and bake for 10 to 15 minutes until puffed and golden brown.
Transfer onto the cooling rack to cool completely.
