Unusually this year I had a jar of mincemeat leftover after Christmas. I also needed to make something for lunch boxes this week.
I fancied a mincemeat bakewell tart but there is a no nuts policy at school so decided to make mincemeat shortbread.
1 large jar of gluten free mincemeat. (If you haven’t got enough mincemeat, you could mix it with stewed apple or pear)
375g dairy free margarine
180g caster sugar
250g gluten free plain flour
250g maize flour or cornflour
for the Shortbread
Preheat oven to 180°c / 350°f / gas mark 4.
Mix the sugar together with the dairy free margarine until combined.
Mix in the gluten free flour and maize flour and bring together to form a dough.
Line an 8in x 8in brownie tin with greaseproof paper, grease with sunflower oil or dairy free margarine if needed. I used an 8in x 12 in tin and spread the shortbread out to 8 inches. It didn’t spread any further when cooking so you can use a bigger tin.
Press half of the dough into the bottom of the tin.
Bake for 15 minutes, leave to cool. I would always recomend part baking the base if using a domestic oven.
Cover with the mincemeat.
Place the remaining dough onto a piece of parchment paper which is bigger than the brownie tin.
Roll out onto the parchment until it is the same size as the brownie tin and of an equal thickness.
Get somebody to help you. Each hold two corners of the parchment and turn over onto the mincemeat.
Manoeuvre into the right place, rub over the parchment with your hand to stick the shortbread to the mincemeat, then peel off the paper.
Mark into portions and sprinkle caster sugar over the top.
Bake for 20 to 25 minutes, until golden brown. Leave to cool before slicing into portions.