Last weekend I had a bit of a Christmas baking bonanza making this Christmas shortbread and John Whaite’s Vienesse mince pies. The mince pies were a bit of a disaster as although they looked good before they went in the oven they certainly didn’t afterwards! They did taste good though. This shortbread however was much more of a success both in appearance and taste. It was very popular in the staffroom at work, and combines the Christmas flavours of mincemeat and cranberries as well as shortbread. This is a Jo Wheatley recipe that you can find on her blog Jo’s Blue Aga. I used the mincemeat I made on Stir-up Sunday.
250g plain flour
125g corn flour
250g unsalted butter (softened)
125g caster sugar (plus extra for sprinkling)
125g luxury mincemeat (I used more than this to ensure I had a good layer)
20g flaked almonds
20g dried cranberries
1) Grease and line a 29cm x 13cm tin with baking parchment. Preheat the oven to 160C/140 fan/Gas 3.
2) Place the flour, butter, corn flour and sugar in the bowl of a food processor and pulse until the mixture comes together to form a soft, clay-like dough.
3) Press half the dough firmly into the lined tin in an even layer. Spread the mincemeat over the dough.
4) On a piece of parchment, shape the remaining dough to fit over the mincemeat. Use the dough to tip into place, pushing the edges together using your fingertips. Cover with the flaked almonds and stud with the dried cranberries.
5) Bake on the middle shelf of the preheated oven for 45-55 minutes or until the shortbread is a pale golden colour.
6) Sprinkle with caster sugar and leave to cool for 15 minutes in the tin. Then mark out portions. Leave to cool completely before serving.