4 ounces (1 stick) cold unsalted butter, cut into 8 pieces
1/4 cup sugar
1 cup all-purpose flour
pinch of fine sea salt
1/2 cup currants
1 packed tablespoon finely diced crystallized ginger (1/8 inch bits)

Step 1: In the bowl of an electric mixer, cream the butter and sugar on medium speed, until smooth and light, about 3 - 4 minutes. Add the flour, salt, currants and ginger, mix the dough until well blended, about 3 minutes. Gather the dough into a ball and flatten slightly.

Step 2: Lightly flour a 12 inch square piece of parchment paper. Place the dough on top and roll out, using a flour-dusted rolling pin, into a 10 inch square that is an even 1/4 inch thick. Cover and refrigerate the dough until firm, about 1 hour.

Step 3: Preheat the oven to 350°F. Put an oven rack in the middle position. Line large baking sheets with parchment paper.

Step 4: Using a sharp knife, divide the dough into ten 1 inch wide strips. Cut each strip into 1-1/2 inch long short breads. Place them 1/2 inch apart on the prepared baking sheets. Gather & roll out the scraps and cut out more short breads.

Step 5: One sheet at a time, bake the cookies until the edges are lightly golden, or about 12 to 15 minutes. Cool the cookies on the baking sheets set on wire racks.