All Purpose Flour- 13.5 oz.
Sugar- 2.4 oz.
Baking Powder- 1 oz.
Salt- 0.2 oz.
Cold, Unsalted Butter- 3.2 oz.
Currants or Craisins- 2.5 oz.
Walnuts, chopped- 2.5 oz.
Heavy Cream- 13 oz.
Butter, melted- 2 oz. (1/4 cup)
Powdered Sugar- 1 cup
Lemon Juice- 1 T. or more according to taste and desired consistency.
Sift dry ingredients together onto counter.
Cut cold butter into dry ingredients until butter is pea-sized.
Stir in the craisins and walnuts
Make a large well with dry ingredients and pour cream into center. Slowly incorporate the dry ingredients as you gently stir by hand in a circular motion. Be careful not to take too much from sides at a time or cream might spill out of well. Continue stirring by hand until all dry ingredients are mixed in. Fold mixture a few times.
Press the mixture into a small sheet pan (or fill half of a large sheet pan). Chill in the refrigerator for a few hours or overnight if making a day ahead.
Cut into even squares and then into triangles. Place onto parchment lined baking sheets. Brush tops with egg wash (egg whites whisked with a little water).