Mince pie shortbread bars

A lovely alternative to the classic pie, crumbly shortbread is enriched with ground almonds and stuffed with a layer of juicy mincemeat

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 170°C, fan 150°C, gas 3 and line a 20cm square tin with baking paper, using enough to leave an overhang (this will help remove the baked shortbread from the tin). Put the butter and sugar in a large bowl and beat together until creamy. Add the flour, cornflour, ground almonds and citrus zests. Stir well until it starts to come together into a dough. Using your hands, into a dough. Using your hands, press together into a round.

Step 2

Halve the dough and press one half into the base of the prepared tin. into the base of the prepared tin. Spoon over the mincemeat and Spoon over the mincemeat and spread so you have an even layer. spread so you have an even layer.

Step 3

Place the remaining dough between two sheets of baking paper and roll out to the shape of the tin. Remove the top sheet of paper and flip the shortbread over to sit on top of the mincemeat, removing the remaining baking paper. Press down gently so it fills the tin snugly. Prick the top all over with a fork and bake for 50-55 minutes, or until golden brown. Remove from the oven and immediately sprinkle with extra caster sugar. Use a sharp knife to score and mark out 10 bars – this will make it easier to cut them when cold. Leave the shortbread to cool completely in the tin.

Step 4

When cooled, remove the shortbread from the tin and cut into bars to serve. The shortbread bars will keep for up to 1 week in an airtight container.

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