Heat oven to 180C. Grease two baking sheets with butter.
Put the butter, flour, salt and spices into a mixing bowl; rub in until you have a breadcrumb-like texture.
Add in the currants. Beat the eggs together, add and mix well with a wooden spoon.
Spoon onto the baking sheets: a soup spoon is about right and I get the mixture off with a teaspoon.
Bake for about 15 mins until golden; if you have a fan-assisted oven, check after 12.
Lift from the trays with a spatula and cool on a rack.
This ia a recipe handed down from my mum. It was an outdoor snack when I was a kid: I'd take one over to my dad's workshop in the barn and we'd sit outside on the tree trunk that served as a bench, contemplating nature and discussing life, the universe and everything...
Marvellously, it's become the same sort of institution at Abbey Gardens: a gardening snack, to have in our tea break. Occasionally, I try to bring something else - but it's rock buns that are required. So in case I get run over by a bus, here, dear readers, is the recipe!