Makes 24 pieces
Ingredients
- 12 oz (325g) Plain flour
- 8 oz (225g) Butter
- 4 oz (110g) Caster sugar
- Pinch salt
- 1 jar (340g) Mincemeat
- Icing sugar to finish
Method
Oven: ESSE 180 (thermodial at about half past the hour)
Prepare ahead: Will keep in a tin for a few days if well hidden
Freeze: Yes. Cut into squares before freezing so it is easy to take out as many or as few as you need
- Line a tin 20 x 20 cm (8 x 12”) with greaseproof paper.
- Put the flour, sugar, salt and butter into a processor and whizz until the consistency of sand. Tip about half of this into the tin and press down firmly – use the bottom of a tumbler or your hand!
- Spread the mincemeat over the tin, then tip on the rest of the shortbread mix. Spread over and press down.
- Cook for 25 minutes until pale golden. Allow to cool completely before turning out, cutting into squares and dusting with a little icing sugar.
