This is from Rachel's Favourite Food For Friends by Rachel Allen. I covered the baking shortbread with greaseproof paper half way through, as my oven would have burned the almonds on top. Hope you enjoy it!
Recipe posted by Kelly-Jane
MINCEMEAT AND ALMOND SHORTBREAD
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Ingredients
Switch to Cup Measures- 125 grams caster sugar
- 250 grams butter (softened)
- 250 grams plain flour
- 125 grams ground almonds
- 300 grams mincemeat
- 50 grams flaked almonds
Method
- Preheat oven to 180 / 350 / gas mark 4.
- In a processor whizz the sugar, butter, flour and ground almonds until the mixture comes together. Divide the dough in two.
- Place one half in a flattish round into the freezer. Press the other half into a Swiss roll tin 9 x 13in (23 x 33 cm).
- Spread the mincemeat out to cover the dough. Take the other half out of the freezer and roll it out between 2 sheets of cling film to cover the mincemeat, trim any extra off.
- Scatter over the flaked almonds and them press in slightly. Bake for 45-50 minutes. Allow to cool before cutting in squares.
- Dust with icing sugar if you like.
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