Ingredients
265g plain flour
35g cornflour
250g butter
100g caster sugar
411g mincemeat (full Jar)
Method
Preheat oven gas 4/180C/350F. Grease or line with greaseproof paper a rectangular cake tin roughly 28.5cm by 19.5cm.
Sieve the flour and cornflour into a mixing bowl, add the sugar and the butter and rub together with your fingertips. When it resembles a crumble texture, stop.
Take two thirds of the mix and press down lightly into the cake tin. Prick with a fork and bake in the middle of the oven for 30-35 minutes, it should look almost done (like pale straw colour) but not brown on top.
Once out of the oven spread mincemeat straight on top the shortbread keeping it in the tin and covering the shortbread base completely.
Cover mincemeat with the remaining crumble and place it back into the oven for 15- 20 minutes.
Leave to cool completely before removing from the tin. Cut into desirable slices.
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Michelle
Michelle O’Dwyer professional chef and director of Bay Tree Catering running successfully for over 15 years. Cooking at the 2012 Olympics for the Olympic committee. Executive chef at Event City, 2014 and 2017 Ryder Cup and catering for the Australian cricket team.