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.