Mincemeat Bakewell Squares
From Christine Hammond
Line a baking tray with shortcrust pastry (either homemade or bought) and bake for approx. 10 minutes at 180 degrees C.
Spoon a 12oz jar of mincemeat on to the pastry whilst it is still warm and spread thinly until it just covers the pastry.
125 g of S.R. Flour
250g caster sugar
3 eggs (beaten into a little milk)
125g ground almonds
1 teaspoon of almond essence
Beat the eggs into a little milk
Beat the butter and sugar together until pale and creamy and add the egg mixture. Then fold in the flour, ground almond and almond essence. Spoon over the mincemeat and spread evenly.
Bake for about 35 minutes until golden and firm to touch. Leave to cool before cutting into squares and removing from the tray.
(If desired, dust with a little icing sugar before serving)