Preheat the oven to 350° Fahrenheit. Line a baking sheet with parchment paper of a silicone mat and set aside.
In a small pan, mix the currants, dried cranberries, and orange juice. Bring to a boil over medium heat and let simmer for 5 minutes. Remove from heat, drain fruit, and spread out over a plate with a paper towel to absorb any excess moisture.
In a large bowl, sift together flour and salt.
Rub in butter until a crumb like texture is achieved.
Mix in sugar until combined.
Add egg yolk and 1 tablespoon of water. Mix until a firm dough is formed.
Knead into a ball and then flatten the ball into a disc. Chill for 20 minutes.
Roll out the disc until about 3mm thick. Cut out two pieces shaped into a 20 cm by 15 cm rectangle.
Lightly brush one rectangle with egg white. Scatter the currant and cranberries on top of the brushed pastry. Lay the remaining pastry rectangle on top.
Roll out the layered pastry into a 25 cm by 20 cm rectangle.
Cut into 12 biscuits, prick with a fork, and brush the remaining egg white on top of the pastry.
Bake for 12 to 15 minutes.
Enjoy!!