Lightly spiced chocolate and dried currants are sandwiched between buttery almond shortbread.  200g butter, softened 170g sugar 1 teaspoon vanilla extract ¾ cup (70g packet) ground almonds 2 cups flour, sifted 1 teaspoon baking powder Filling: 2 eggs ¼ cup sugar 30g butter, melted 1 cup chocolate chips ½ cup dried currants 1 teaspoon mixed spice 2 tablespoons flour Preheat oven to 180°C. Line a 20cm x 30cm slice tin.
Cream butter, sugar and vanilla. Stir in ½ cup of the almonds, flour and baking powder.
Spread three-quarters of mixture in tin, patting out evenly. Bake 15 minutes until lightly coloured. Cool 15 minutes.
Meanwhile, whisk together eggs, sugar and butter for filling. Stir in chocolate chips, currants, spice and flour.
Spread over cooled base. Rub remaining almonds into remaining shortbread mix and sprinkle over filling.
Bake until lightly golden, about 20 minutes. Cut when cool. Makes about 24 pieces
Recipe: Jo Wilcox
Photograph: Shaun Cato-Symonds
Issue: Online Only
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