Mincemeat shortbread

Ingredients

250g pack butter

100g caster sugar

1 tsp vanilla essence

300g plain flour

100g rice flour

350g mincemeat

2 tbsp granulated sugar

Method

Heat oven to 180C/160C fan/gas 4

Line the base and sides of a 20cm 8inch.

Square tin with baking parchment.

Cream the butter, sugar and vanilla together with an electric whisk until pale and fluffy.

Stir in the flour and rice flour with a spoon, then knead together using your hands to form a smooth dough.

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 grease proof paper to a 20cm square, then slide onto the mincemeat.

Seal around the edge with your fingers gently press all over then prick all over the top with a fork.

Bake for 25-30 mins until lightly golden. Sprinkle the granulated sugar over the top. Cool in the tin before cutting into squares.