Currant Shortbread Triangles

 

INGREDIENTS:

125g pure butter
2 tbsp caster sugar
2 tbsp golden syrup
½ cup organic currants
½ cup rolled oats
¾ cup plain flour
¼ cup rice flour

 

METHOD:

1.     Beat the butter, sugar and golden syrup in a small bowl until light and creamy. Transfer the mixture to a large bowl.
2. Add the currants and oats, stirring to combine. Then add the flours and stir until combined.
3. Lay out a sheet of baking paper and place the mixture on the paper. Roll the mixture into a log shape, using the paper to roll it.
4. Press the sides of the log to form a triangular shaped log. Wrap in the paper and refrigerate for 30 minutes for the mixture to become firm.
5. Preheat oven to 180°C (160°C for fan-forced). Line two baking trays with baking paper.
6. Cut the log into slices (approximately 7mm thick). Place the slices on the trays and bake for 10 minutes or until they are lightly golden. Transfer to wire rack to cool.

TIP:

Be sure not to overcook or the currants will taste burnt.