# Firstly, clean the currants. Rest them in about 1 cup water for about 1 hour, to make them grow. Then place them onto the strainer.
# Melt the margarine, let it cool down and then pour it into the bowl also. Add
corns starch and castor
sugar into the mixture also.
# After kneading the mixture for a while, add
flour and the sodium bicarbonate into the mixture. Add
milk until the mixture reaches to the right consistency, while kneading the dough.
# Rest for kneading the dough, peel and dice the
apple.
# Add diced
apple, strained currants and cinnamon into the dough. Knead it for a short time without mashing the
apple pieces.
# Cover the prepared dough with nylon and refrigerate it for half an hour, on the lowest layer of the fridge.
# At the end of refrigerating time, remove the dough from the fridge. Pick pieces, which are a little bit bigger than
walnut, roll them and place onto the greased baking tray with some spaces between them.
# After preparing all of the cookies, firstly spread
milk all over the cookies by a brush. Then, put some of the finely pounded pistachio and granulated
sugar mixture onto each cookie.
# Place the tray into the oven, which is preheated to 356 F, and bake them until they turn to pink.
