Recipe for Currant and Nut Slice 
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Yield:
1
Ingredients:
Amount Ingredient
1 x 400 gram pkt sweet short pastry
1/4 cup brown sugar
1/4 cup water
50 gm butter
2 cup currants
1/4 cup brandy
1 cup roasted mixed nuts
1 tsp ground mixed spice
1 tsp vanilla essence
1 tsp grated lemon rind
Instructions:
Instructions: Cut pastry in half and roll each piece to fit a 35cm x 11 cm fluted tin.

Place one piece in the base of the tin. Prick base of pastry and bake at 200 C for 10 minutes.

Bring brown sugar, water and butter to the boil for 2 minutes.

Add currants and brandy and simmer for 5 minutes stirring occasionally.

Cool.

Chop nuts roughly and add to currant mixture with mixed spice, vanilla and lemon rind.

Spread mixture over pastry base. Cover with second pastry half.

Mark out into triangles with a knife.

Sprinkle with sugar and bake at 200 C for 15 minutes.

Cool in tin. Cut on marked areas.

NOTES :
Makes about 12 wedges

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