Currant Spiced Shortbread

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Serves 6-8


  • 100g Rice flour
  • 300g Plain flour
  • 250g Butter
  • 80g caster sugar
  • 150g currants
  • 1 tsp mixed spice
  • vanilla
  • 50ml Rum, brandy, port or masala


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.