Place the currants in a small bowl, add the brandy and set aside for at least 2 hours.

Preheat the oven to 180° Line a baking sheet with the parchment.

Place the flours and salt in a mixer. Mix briefly on low speed to blend. Dice the butter, add it to the mixer bowl and mix on low speed until it is blended with the flour to make a crumbly mixture. Whisk the sugar and spices together and add them to the mixer. Mix on low. Add the egg, ½ tsp vanilla, the currants wir the brandy, and mix on low just until clumps of dough start to form. Turn the dough out on a work surface and knead briefly to smooth.

Roll out the dough about 1 cm thick. Use a 6 cm round cutter, preferably fluted, to cut rounds. Reroll the scraps. Place the rounds on a baking sheet.

Bake about 25 minutes, until they are lightly browned. Transfer the cookies to a rack.

Mix the powder sugar with milk and ½ tsp vanilla, and brush on the warm cookies. When the glaze has set, brush on a second coat. Allow to cool completely.