Mincemeat & shortbread squares

An easy alternative to mince pies. For a festive presentation, pile the squares on a cake stand and top with holly and a snowy dusting of icing sugar.

Prep:35 mins
Cook:30 mins
Easy

Nutrition per serving

kcal 301
fat 14g
saturates 8g
carbs 40g
sugars 22g
fibre 1g
protein 3g
salt 0.3g

Ingredients

250g pack butter, at room temperature
100g golden caster sugar
1 tsp vanilla extract
1¼ tsp ground cinnamon
½ 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.