Step 1

Preheat oven to 180C. Line a 20x30cm baking dish with baking paper.

Step 2

Place macadamias onto a baking tray and cook for 10-15 mins, or until lightly browned. Roughly chop by hand. Set aside.

Step 3

Place lemon zest into TM bowl and chop 1 min/speed 9, or zest lemon with a microplane or fine grater.

Step 4

Add remaining ingredients except macadamias and currants, and mix 10 sec/speed 6.

Step 5

Add macadamias and currants and mix 5 sec/reverse/speed 3.

Step 6

Press dough into the lined baking dish, and bake in 180C oven for 15-20 mins, or until golden brown and cooked through.

Step 7

Cool, then place into freezer to chill. Once chilled cut into 2x10cm bars, and wrap in baking paper if desired.

Step 8

Store in an airtight container in the fridge for up to a week, or in the freezer for up to 2 months.

Step 9

As above, except mix by hand until well combined.