In a small saucepan over low heat, combine the currants and brandy and heat until very warm but not simmering. Cover and set aside to let cool completely.

Combine 3 tablespoons of sugar with cinnamon and set aside.

In a medium bowl, combine the flour, the remaining 3 tablespoons of sugar, and salt.

Cut in the butter until the flour mixture resembles coarse breadcrumbs, and then quickly knead in the milk until a dough is formed.

Press the dough into a flat square, wrap well and refrigerate for 30 minutes.

At the end of the chilling time, preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Set aside.

Divide the dough in half and on a floured surface, roll each half into an 8x8-inch (20x20cm) square. Place one square on the prepared baking sheet.

Drain the soaking currants well and scatter them over the dough on the baking sheet.

Top the currants with half of the cinnamon sugar and then with the second piece of dough. Press the dough together, brush it all over with the egg wash and then sprinkle it with the remaining cinnamon sugar.

Bake for 25-30 minutes, until golden. Remove from the oven and immediately cut the biscuit in half and then cut each half into 6 equally sized rectangles. Let cool until firm.

Enjoy with a cup of tea. Store leftovers in an airtight container for up to 5 days.