![Currant Spiced Shortbread](http://wheelandbarrow.com.au/cdn/shop/articles/biscuits_2652d265-9281-4371-b586-460d67de457a_600x600_crop_center.jpg?v=1635217120)
Currant Spiced Shortbread
Serves 6-8
Ingredients
- 100g Rice flour
- 300g Plain flour
- 250g Butter
- 80g caster sugar
- 150g currants
- 1 tsp mixed spice
- vanilla
- 50ml Rum, brandy, port or masala
Method
Macerate the currants in alcohol the day before or for several hours. Heat oven to 150°C. Cream the butter and sugar together. Sift together the flours and fold into the butter and add the currants. Press into a baking tin and smooth the top. Bake in the oven until lightly golden (about 40-45mins). Remove and slice in the tin then allow to cool.