- 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!
