Morgan’s Christmas Shortbread Recipe
Ingredients
Blondies:
- 250g Matthews Plain Flour
- 250g Butter, at room temperature
- 100g Soft Brown Sugar
- 2tsp Ground Mixed Spice
- 1tsp Ground Cinnamon
- 150g Ground Rice Flour
- 350g Homemade Mincemeat, or
shop-bought - Caster Sugar and extra Cinnamon to
sprinkle
Shortbread is a classic for Christmas, and a big thank you to Morgan Richmond-Watson (homemade_morgan) for sharing his recipe! To make things even more Christmassy, this shortbread recipe is also stuffed with mincemeat! We hope you enjoy having a crack at this for yourself – happy Xmas and happy baking!
- Baker: Morgan Richmond-Watson (homemade_morgan)
- IG: @homemade_morgan
- Makes: 16
- Prep time: 10 minutes
- Bake time: 25-30 minutes
- Flours used: Cotswold Plain Flour
Christmas Shortbreads Baking Method:
- Set your oven to 160º fan and line a 20cm square tin
- Put the butter and brown sugar in the bowl of your stand mixer and beat until pale and fluffy, scraping down the sides every so often
- Mix the flours and spice together then add to the butter mixture, stir or beat together then using your hands, bring to a smooth dough
- Split the dough into two equal lumps and lightly press one of them into the lined tin in an even layer. Bake for 10 minutes
- Meanwhile, gently role the remaining half out into a rough 20x20cm square and set aside
- After 10 minutes, remove the tin from the oven and allow to cool slightly. When manageable, spread the mincemeat over the shortbread, leaving a border of about 1cm around the edge. Top with the square of uncooked dough, pressing around the edges to seal the mincemeat in
- Decorate the top by pricking with a fork however you chose, and pop back into the oven for 20-25 minutes until golden
- Remove from the oven and sprinkle with a mix of caster sugar and cinnamon and allow to cool. Cut into squares and feel festive
- Enjoy!
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