Mincemeat & shortbread squares

• pack butter↗250g g

  at room temperature

• golden caster sugar↗100g g
• vanilla extract↗1 tsp tsp
• 11/4 tsp ground cinnamon↗ tsp
• 1/2 tsp ground cloves↗ tsp
• plain flour↗250g g
• ground rice140g g
• mincemeat↗350g g

  (top-quality or homemade)

• granulated sugar↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4 and line the base and sides of a 20cm square tin with baking parchment. Beat the butter, sugar, vanilla, 1 tsp of the cinnamon and the cloves together with an electric whisk until pale and fluffy. Stir in the flour and ground rice first with a spoon, then get your hands in and knead to a smooth dough.

2. 2

   Halve the dough and press one half evenly into the base of the tin. Spread the mincemeat over the top, leaving a 1cm border around the edge. Roll out the remaining dough between 2 sheets of baking parchment to a 20cm square, then slide onto the mincemeat. Seal around the edge with your fingers gently press all over until dimpled, then prick all over the top with a fork.

3. 3

   Bake for 25-30 mins until lightly golden. Mix the granulated sugar with the remaining 1/4 tsp cinnamon and sprinkle over the top. Cool in the tin before cutting into squares. Will keep for 3 days in an airtight container.