Roll the bread dough into a rectangle quarter -of-an-inch thick. Divide the lard and sugar into three portions. Spread dough with one portion of lard and one portion of sugar. Fold into three and roll again. Repeat the process twice, adding currants the last time. Roll out and cut into rounds. Score with a knife and put on a greased baking sheet. Leave to rise for twenty minutes in a warm place. Bake at 450°F, 230°C, gas mark 8 for twenty-five minutes.