Mincemeat Shortbread Bars

These mincemeat shortbread bars make a lovely easy alternative to traditional mince pies. Crumbly, buttery almond shortbread bars with a fruity mincemeat filling topped with crunchy flaked almonds.

250g softened salted butter
125g caster sugar
250g plain (all purpose) flour
1/4 teaspoon fine salt
125g ground almonds
finely grated zest of one orange (optional)
350g homemade or shop bought mincemeat
25g dried cranberries (optional)
1 tablespoon caster sugar
50g flaked almonds

• Preheat the oven to 160C/140Fan/gas mark 3. 
• Grease and line a 20x20cm square baking tin.
• Mix together the butter, sugar, flour, salt, ground almonds and orange zest until the mixture comes together to make a dough. 
• Divide the dough in half. 
• Wrap one half in cling film and place in the fridge.
• Press the other half of the dough into the lined tin 
• Smooth out with the back of a spoon or your hands as even as you can.
• Top the dough with the mincemeat and scatter over the dried cranberries if using. 
• Get the second piece of dough out of the fridge. 
• Roll the dough out on two pieces of baking parchment and lay on top of the mincemeat
• Sprinkle the top of the shortbread with the 1 tablespoon caster sugar and the flaked almonds. 
• Bake in the oven for 45-50 minutes, or until the top is light golden. 
• Start checking the shortbread after 30 minutes 
• If the top is beginning to burn or the almonds are becoming too brown, cover the top with a piece of tin foil.
• Remove the shortbread from the oven 
• Allow to cool completely in the tin before cutting into slices.

Recipe: Something Sweet Something Savoury