Mincemeat Shortbread Recipe
Ingredients
| 175 g/6 oz butter or margarine, softened | ||
| 75 g/3 oz caster sugar plus 1 tablespoon to sprinkle | ||
| 225 g/8 oz plain flour | ||
| 25 g/1 oz rice flour | ||
| 175 g/6 oz mincemeat | ||
Directions
Lightly grease a 15 x 23 cm/6 x 9 in shallow cake tin.
Cream the butter or margarine with the sugar until very soft, light and fluffy.
Sift together the flour and rice flour, then gradually work these dry ingredients into the creamed mixture to make a fairly firm dough.
Press half the dough into the prepared tin and smooth the surface with the back of a warm metal spoon.
Spread the mincemeat thinly over the dough, then press the remaining dough evenly over the top.
Prick all over the surface with a fork and mark the rectangle into 16 fingers.
Bake the shortbread in a moderate oven (160C, 325 F, gas 3) for about 1 hour, or until it is a pale straw colour.
Cut through between the portions while hot and sprinkle the caster sugar evenly over the top of the shortbread.
Leave to cool in the tin for a few minutes before transferring the fingers to a wire rack to cool completely.
Cream the butter or margarine with the sugar until very soft, light and fluffy.
Sift together the flour and rice flour, then gradually work these dry ingredients into the creamed mixture to make a fairly firm dough.
Press half the dough into the prepared tin and smooth the surface with the back of a warm metal spoon.
Spread the mincemeat thinly over the dough, then press the remaining dough evenly over the top.
Prick all over the surface with a fork and mark the rectangle into 16 fingers.
Bake the shortbread in a moderate oven (160C, 325 F, gas 3) for about 1 hour, or until it is a pale straw colour.
Cut through between the portions while hot and sprinkle the caster sugar evenly over the top of the shortbread.
Leave to cool in the tin for a few minutes before transferring the fingers to a wire rack to cool completely.
Chef
