hortbread
and mincemeat are two British specialties that go wonderfully together. It
wasn't until I saw this recipe while browsing through Sue Lawrence's 'On Baking'
cookbook that I ever thought to combine these two delicacies. I will admit that I cheat here by using store bought mincemeat but I find
if you buy a good quality brand and then add to it a splash of brandy and
some freshly grated Granny Smith apple, no one will ever know the
difference.
Although we
often think of mincemeat as a Christmas food, I really like making these bars
other times of the year, so it is a good idea to buy a few extra jars of
mincemeat at holiday time as it can be hard to find during the rest of the year.
These shortbread can be served warm from the oven with a dollop of whipped cream
or creme fraiche, or in the afternoon with a cup of tea.
Preheat oven to 375 degrees F (190
degrees C) and place the wire oven rack in the center of the oven.
Butter (or spray with a non stick cooking spray) a
9 x 9 inch (23 x
23
cm) pan. Set aside.
Shortbreads: In a separate
bowl whisk the flour, semolina, and the salt. Set aside.
In the bowl of your electric mixer (or with a hand mixer), cream
the butter until smooth (about 1 minute). Add the sugar and beat until smooth
(about 2 minutes). Beat in the vanilla extract. Gently stir in the flour
mixture just until incorporated.
Evenly press
two-thirds of the shortbread into the bottom of the prepared pan. Then
evenly spread the mincemeat over the shortbread base, leaving a 1/4 inch border.
With the remaining
shortbread dough, using your fingers, crumble it over the top of the
mincemeat. Then lightly press the dough into the mincemeat.
Bake in the
preheated oven for about 30 minutes, or until golden brown on top. Remove
from oven, place on a wire rack, and while still hot, cut into 16 squares.
Allow to cool completely in pan.
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hortbread
and mincemeat are two British specialties that go wonderfully together. It
wasn't until I saw this recipe while browsing through Sue Lawrence's 'On Baking'
cookbook that I ever thought to combine these two delicacies. I will admit that I cheat here by using store bought mincemeat but I find
if you buy a good quality brand and then add to it a splash of brandy and
some freshly grated Granny Smith apple, no one will ever know the
difference.
