Saturday, 7 January 2017
Mincemeat and Cranberry Shortbread Squares
This time I made the filling with a mix of two different mincemeats (it's too long an explanation as to why I had two jars open), and the remains of a small jar of cranberry sauce which had been opened for the Christmas turkey. Because one of the mincemeats was quite sloppy, and I wasn't sure how the cranberry sauce would react to heat, I added half a teaspoon of ground rice to thicken any excess liquid.
80g cranberry sauce
1/2 teaspoon ground rice
170g SR flour
85g caster sugar
Preheat the oven to 190C and line a 8"(20cm) square shallow baking tin with baking parchment, bringing the parchment up the sides of the tin too.
Mix the filling ingredients together.
In a small pan, melt the butter and sugar together, stirring to dissolve the sugar.
Pour the warmed mixture onto the flour and semolina, in a large bowl, and mix in thoroughly with a fork.
Once all the ingredients are well blended, put 2/3 of the crumbly dough into the baking tin. Spread evenly and press down firmly.
Spread the filling over the base, leaving a small margin around the edges. Crumble the rest of the dough over the top - you don't need to get full coverage, a few gaps are attractive - and press down lightly.
Bake for 25 - 30 minutes until the top is becoming golden brown around the edges.
Mark into squares or fingers while still warm, but cool completely before removing from tin - the squares are very fragile while warm.
This recipe is a really quick way of getting something very similar to mincepies, with a lot less work! Leave out the cranberry sauce if you don't have any and increase the mincemeat, or try adding marmalade instead.