MINCEMEAT & SHORTBREAD SQUARES
If you fancy a change from the usual mince pies this Christmas, you could do worse than make these. The use of shortbread rather than pastry is delicious and these are perfect with cup of tea.
- 250g plain flour
- 350g mincemeat
- 140g ground rice
- 1 tsp vanilla extract
- 1/2 tsp ground cloves
- 2 tbsp granulated sugar
- 100g golden caster sugar
- 11/4 tsp ground cinnamon
- 250g pack butter , at room temperature
- 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. Enjoy your dessert!