Mincemeat Shortcake
Mincemeat Shortcake
Mincemeat
• 100g ice cold butter, coarsely grated
• 200g dark brown sugar
• 2 Armagh Bramley apples, peeled, cored and
coarsely grated
• zest and juice 1 lemon
• zest and juice 1 orange
• 50ml Grand Marnier or orange liqueur
• 150ml Port
• 100ml Brandy
• 600g dried mixed fruit – I like a mixture of
dried cranberries, cherries,figs, sultanas, pear
and raisins
• 2 teaspoons mixed spice
• 1 round preserved ginger, finely chopped
• 2 teaspoons ground cinnamon
Mix together and store in sterilized jars.
Mincemeat Shortcake
100g butter
100g castor sugar
125g plain flour
1 and a half teaspoons baking powder
1 egg
Melt the butter and sugar together and cool.
Mix in the flour, egg and baking powder.
Lightly butter an 8 inch cake tin and set oven to 180oc.
Press in half the shortcake mixture to fill the bottom of the tin.
Spread on a layer of the mincemeat – about 4 heaped tablespoons.
Spoon the remaining shortcake mixture over the top – filling in any gaps.
Bake for about 30 minutes or until set.
Cool and cut into pieces.
Scatter over icing sugar.
Serve with the hot buttered rum sauce and some whipped cream.
Hot buttered rum
50g dark brown sugar
50g butter
25ml golden rum
125ml double cream
Cook the butter and sugar in a pan until the sugar has dissolved.
Add the rum and cream and boil to spoon coating consistency.
