| How To Cook: |
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1. Beat the butter and sugar until white and creamy.
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2. Add the eggs one at a time and beat thoroughly; add the flour gradually.
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3. Grease a large shallow baking tin and sprinkle with flour.
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4. Pour in the mixture and smooth out with a spatula to a depth of ˝ inch.
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5. Sprinkle thickly with coarsely chopped almonds and chopped stoned raisins or currants.
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6. Bake in a slow oven (300°F) for 30 - 40 minutes; leave in the tin and while still warm cut into small diamonds with a sharp-pointed knife.
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7. Cool on a wire tray and store in an airtight tin.
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