Frangipane Mincemeat Shortbread Squares

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Crispy, buttery shortbread, covered with your favourite Christmas mincemeat and topped with a moist, soft frangipane loaded with almonds and hints of vanilla. Each bite of these delectable squares, exploding with the flavours of Christmas, will melt in your mouth and leave you wanting so many more!

These are absolutely perfect served just as they are, either warm or at room temperature, with a cup of tea or a glass of festive cheer! However, they also make excellent desserts served warm with either cream, ice cream or custard

Whilst I make mince pies every year, I’m not a natural pastry maker and I only make it when there is no other option. Well these are the most amazing alternative to mince pies and I’m not sure there is any going back! They are a bit like a zhooshed up Christmas Bakewell Tart; we adore Bakewell Tart in this house, so this is our ideal festive treat.

That said, Emma is not a fan of mincemeat – she doesn’t like dried fruit. No problem – this is also delicious made with your favourite jam (jelly) more like a Bakewell Tart. This version is fabulous all year round!

How to make Frangipane Mincemeat Shortbread Squares

Collect all your ingredients together:

For the shortbread –

• unsalted butter, at room temperature
• caster sugar
• salt
• plain/all-purpose flour
• cornflour

For the and mincemeat and frangipane –

• mincemeat OR your choice of jam
• unsalted butter, at room temperature
• caster sugar
• large free-range egg
• ground almonds/almond meal
• plain/all-purpose flour
• almond extract
• vanilla extract
• fine salt
• slivered almonds – for the top

How to make the shortbread:

1. Weigh the butter, sugar and salt into a mixing bowl and beat with an electric whisk until light and fluffy.
2. Scrape down the sides of the bowl and add the flour and cornflour Beat, either by hand or on a slow speed on the mixer, until just incorporated.
3. Tip the dough into a lined cake tin.
4. Press evenly into the tin and level the surface.
5. Prick the base all over with a fork.
6. Par-cook for 15 minutes. Whilst it cooks, make the frangipane.

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Make the frangipane:

• mincemeat OR your choice of jam
• unsalted butter, at room temperature
• caster sugar
• free-range egg
• ground almonds/almond meal
• plain/all-purpose flour
• almond extract
• vanilla extract
• fine salt
• slivered almonds – for the top

1. Weigh all the ingredients into the mixing bowl – there is no need to wash it if you have thoroughly scraped out the shortbread.
2. Beat with a whisk until light and fluffy

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Assemble the slices:

1. Remove the shortbread from the oven after 15 minutes and turn the oven up.
2. Top the shortbread with the mincemeat – be gentle. The shortbread is not fully cooked and quite delicate.
3. Spread it evenly over the shortbread.
4. Top the mincemeat with the frangipane and spread over the mincemeat carefully to fully cover.
5. Scatter over some slivered almonds.
6. Cook in the hotter oven for 35 minutes.
7. After 35 minutes, cover loosely with foil and cook for a further 20 – 25 minutes, or until cooked. It is cooked when the centre feels springy when lightly touched with your finger and no imprint remains.
8. Leave to cool in the tin for 15 – 20 minutes and then transfer, in the baking parchment, to a cooling rack.
9. When cold, cut into 9 or 16 squares and sprinkle with icing sugar and serve.

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