Preheat oven to 350°.
Melt the butter and stir in the oats, cardamom and lemon rind. Remove from the heat. Beat egg and sugar at medium speed until bubbly. Stop the mixer and look for bubbles to rise to the top. Mix baking powder, flour and salt in a small bowl. Add this to the egg mixture and then mix in the oat mixture. Add the nuts and currants.
Line cookie sheets with baking parchment. Place one level teaspoon of the cookie mix on the sheet 2-3 inches apart.
Bake for 7-8 minutes or until the edges brown. Let cookies cool completely on the cookie sheets before moving them. Store cookies flat and in an airtight container. Cookies are crisp after baking but over time they will soften.
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