Ingredients, makes 16
250g Butter, at room temperature
100g Soft Brown Sugar
2tsp Ground Mixed Spice
1tsp Ground Cinnamon
250g Plain Flour
150g Ground Rice Flour
350g Homemade Mincemeat, or shop-bought
Caster Sugar and extra Cinnamon to sprinkle
Method:
Set your oven to 160º fan and line a 20cm square tin
Put the butter and brown sugar in the bowl of your stand mixer and beat until pale and fluffy, scraping down the sides every so often
Mix the flours and spice together then add to the butter mixture, stir or beat together then using your hands, bring to a smooth dough
Split the dough into two equal lumps and lightly press one of them into the lined tin in an even layer. Bake for 10 minutes
Meanwhile, gently role the remaining half out into a rough 20x20cm square and set aside
After 10 minutes, remove the tin from the oven and allow to cool slightly. When manageable, spread the mincemeat over the shortbread, leaving a border of about 1cm around the edge. Top with the square of uncooked dough, pressing around the edges to seal the mincemeat in
Decorate the top by pricking with a fork however you chose, and pop back into the oven for 20-25 minutes until golden
Remove from the oven and sprinkle with a mix of caster sugar and cinnamon and allow to cool. Cut into squares and feel festive
Enjoy!
Christmas Shortbread, yummy!
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