250g plain
flour
125g corn flour
250g unsalted butter (softened)
125g caster sugar (plus extra for sprinkling)
125g luxury mincemeat
20g flaked almonds
20g dried cranberries
You will also need a tin. I used a 29cm x 13cm
greased and lined with baking parchment.
Preheat the oven to 160ºC
Place the flour, butter, corn flour and sugar in
the bowl of a food processor and pulse until the mixture comes together to form
a soft, clay-like dough. Press half the dough firmly into the lined tin in an
even layer. Spread the mincemeat over the dough.
On a piece of parchment, shape the remaining
dough to fit over the mincemeat, use the parchment to tip the dough into
place, push the edges together using your fingertips, cover with the flaked
almonds and stud with the dried cranberries.
Bake on the middle shelf of the preheated oven
for 45-55 minutes or until the shortbread is a pale golden colour.
Sprinkle with caster sugar and leave to cool for
15 minutes in the tin. Then mark out portions. Leave to cool completely before
serving.