These rolls are good for breakfast or an afternoon tea snack. Mixed essence, often found in West Indian baked goods, is essential to the flavor. It is available in Caribbean markets and online. See for a delicious coconut variation.
Sift together the flour, salt, and sugar. Using a pastry cutter or a food processor fitted with a plastic blade, cut 1 cup of the butter into the dry ingredients until the mixture resembles coarse meal with pea-size pieces. Combine the ice water and lime juice, and gradually add to flour mixture just until it comes together in a ball. Allow the dough to rest in refrigerator for 15 minutes.
Dust a clean work surface and a rolling pin with flour. Roll out the dough into a 12 × 7-inch oval. Dot half of one of the short sides with about 2 tablespoons butter and fold other half over it and roll out slightly. Dot half of the dough with some butter again, and fold over and roll out slightly. Repeat this two more times, until the butter is used up, but do not roll out the last fold. Wrap in plastic wrap and chill for 2 hours.
Combine the currants, sugar, cinnamon, vanilla, and mixed essence.
While the pastries are baking, make the glaze: Combine the sugar and ½ cup of water in a small saucepan and simmer until the sugar dissolves. Remove from heat and let cool. Brush the cooled currant rolls with the glaze, then lightly dust with additional sugar. Slice and serve.
Substitute 1½ cups freshly grated or frozen grated unsweetened coconut and 1 cup of light brown sugar for the currants and white sugar.
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