Place the butter, sugar and maple syrup in a large bowl, and mix together well.
Add the currants, rolled oats, cocoa nibs, vanilla paste and salt to the bowl. Mix thoroughly with the butter.
Add the flour to the bowl, and mix well. Set the dough aside.
Lay a large sheet of baking paper on the bench.
Tip the cookie dough into the centre of the baking paper, and fold the long side of the baking paper over the dough.
Gently press the dough into a 18cm (7") round log. I do this by gently rolling the dough (in the paper) over the bench until I achieve a log shape.
Twist the ends of the baking paper to tighten the roll of dough.
Place the log of dough in the fridge and chill for at least 2 hours, or better yet overnight. The cookies can also be sliced and baked immediately if required, although refer to my tips above.