Mincemeat & shortbread squares

biscuits christmas mince pies mincemeat shortbread

N/A

Cuts into 16 squares

Source

Ingredients

250g pack butter , at room temperature

100g golden caster sugar

1 tsp vanilla extract

11/4 tsp ground cinnamon

1/2 tsp ground cloves

250g plain flour

140g ground rice

350g mincemeat (top-quality or homemade)

2 tbsp granulated sugar

Method

Heat oven to 180C/160C fan/gas 4 and line the base and sides of a 20cm square tin with baking parchment. Beat the butter, sugar, vanilla, 1 tsp of the cinnamon and the cloves together with an electric whisk until pale and fluffy. Stir in the flour and ground rice first with a spoon, then get your hands in and knead to a smooth dough.

Halve the dough and press one half evenly into the base of the tin. Spread the mincemeat over the top, leaving a 1cm border around the edge. Roll out the remaining dough between 2 sheets of baking parchment to a 20cm square, then slide onto the mincemeat. Seal around the edge with your fingers gently press all over until dimpled, then prick all over the top with a fork.

Bake for 25-30 mins until lightly golden. Mix the granulated sugar with the remaining 1/4 tsp cinnamon and sprinkle over the top. Cool in the tin before cutting into squares. Will keep for 3 days in an airtight container.