Homemade Mincemeat Shortbread Recipe
Layers of crumbly all-butter Scottish shortbread topped with thick, slow-cooked caramel and a glossy blanket of Belgian chocolate.
Ingredients
- • 300g Plain Flour
- • 200g Butter
- • 100g Caster (fine) sugar
- • 350g Mincemeat (Store bought or homemade)
Preparation Steps
Turn the oven to 180C
Line a 23cm square tin with baking paper.
Using an electric beater, cream the butter until just smooth.
Add the sugar until just mixed in.
Sift in the flour.
Mix with a wooden spoon until it starts to come together and form clumps.
Using your hands, bring the mixture together to form a rough dough. It will not be smooth and totally together like cookie dough but should come together when squeezed in your hand.
Put aside approximately one third of the mixture.
Press the rest into the bottom of the lined tin. Smooth it with the back of a large spoon.
Spread the mincemeat over the dough evenly.
Crumble the remaining shortbread over the top.
Bake in the oven for approximately one hour, until the bottom layer of shortbread will be cooked through. You may need to cover the top with tin foil if it starts to brown too early.
Remove from the oven and allow to cool in the tin. You can slice into Mincemeat Squares or Bars when it is still slightly warm, or wait until it fully cools and use a sharp knife to press down all the way through the layers.