A slightly moist shortbread base topped with fruit. Any summer fruit such as peaches and apricots would work as long as they are not too wet, and you don't use them too much. The original recipe says that a wire pastry cutter is highly recommended. But I don't own one, so I use a food processor. To substitute the Chinese 5-spice, you can use a pinch of cinnamon and nutmeg. This recipe is for 12 bars.