- 250g pack butter, at room temperature
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 100g golden caster sugar
- 1 tsp vanilla extract
- 1¼ tsp ground cinnamon
- ½ tsp ground cloves
- 250g plain flour
- 140g ground rice
- 350g mincemeat (top-quality or homemade)
It's a classic ingredient at Christmas in small covered tarts, but mincemeat can be…
- 2 tbsp granulated sugar
Heat oven to 180C/160C fan/gas 4 and line the base and sides of a 20cm square tin with baking parchment. Beat the butter, sugar, vanilla, 1 tsp of the cinnamon and the cloves together with an electric whisk until pale and fluffy. Stir in the flour and ground rice first with a spoon, then get your hands in and knead to a smooth dough.
Halve the dough and press one half evenly into the base of the tin. Spread the mincemeat over the top, leaving a 1cm border around the edge. Roll out the remaining dough between 2 sheets of baking parchment to a 20cm square, then slide onto the mincemeat. Seal around the edge with your fingers gently press all over until dimpled, then prick all over the top with a fork.
Bake for 25-30 mins until lightly golden. Mix the granulated sugar with the remaining 1/4 tsp cinnamon and sprinkle over the top. Cool in the tin before cutting into squares. Will keep for 3 days in an airtight container.