Tray-bake fruit mince shortcake

Preheat oven to 160°C. Grease base and sides of a 3.5cm deep, 16.5cm x 26cm (base) slab pan. Line with baking paper, allowing a 2cm overhang at both long ends.

Using an electric mixer, cream butter, caster sugar and vanilla until pale and creamy. Add plain flour and rice flour. Using a wooden spoon, mix until dough almost comes together. Using clean hands, bring dough together to form a ball. Cut dough in half. Shape 1 half into an 8cm x 13cm rectangle. Wrap in greaseproof paper and refrigerate. Press remaining half over the base of prepared pan. Bake base for 15 to 18 minutes or until light golden. Set aside for 10 minutes to cool.

Increase oven temperature to 170°C. Spread almonds over a baking tray. Cook for 5 to 8 minutes or until toasted.

Combine almonds, fruit mince and orange rind in a bowl. Spread over shortbread base. Roll remaining shortbread out between 2 sheets of baking paper until slightly larger than the top of the pan. Carefully lift shortbread over to cover fruit mixture (see note).

Bake for 25 to 30 minutes or until top is golden and cooked through. Allow to cool completely in pan. Lift slice from pan. Dust with icing sugar. Cut into pieces.