Cherie Denham’s Christmas Mincemeat Bakewells

Excerpt taken from The Irish Bakery, Montgomery Press £27

Fruit Squares were one of Mummy’s favourite bakes. When we were children, they were affectionately known as fly’s graveyards. Rather than fruit or jam, this recipe is heightened by the addition of homemade Christmas mincemeat sandwiched between the layer of buttery shortbread and fudgy frangipane topping. They are a lovely alternative to a mince pie or Christmas pudding, served with cream, but equally enjoyable at any time of year.

The mincemeat is so easy to make, and you’ll have no need, or inclination to buy shop-bought mincemeat again. Leave it to mature for at least a week before using it. It can be made up to 6 months in advance and stored in a cool dark place. The Bakewells keep for up to 5 days in an airtight container.

Shortbread

• 155 g (5 ½) oz plain flour

• 30 g (1 oz) caster sugar

• 30 g (1 oz) fine semolina

• ¼ teaspoon baking powder

• 140 g (5 oz) unsalted butter

• 1 teaspoon vanilla extract

• 30 g (1 oz) ground almonds

• 600g/1 lb 5oz traditional Christmas mincemeat

Bakewell Layer

• 170 g (6 oz) unsalted butter

• 170 g (6 oz) caster sugar

• 4 eggs plus 1 egg yolk, beaten

• 2 teaspoon vanilla extract

• 170 g (6 oz) ground almonds

• 3 tablespoons plain flour

• 30 g (1 oz) flaked almonds

Preheat the oven to 160C (350F/Gas 4) and line a 23 x 23 cm (9 x 9 inch) baking tin with baking parchment.

Combine the flour, sugar, semolina, baking powder, butter, vanilla extract and ground almonds into a food processor and pulse until the mixture comes together.

Press this mixture evenly into the lined tin, prick all over with a fork and refrigerate for 20 minutes until firm.

Bake on the middle shelf of the oven for 20 minutes until a pale biscuit colour. Remove and set aside to cool.

Once cooled, spread the mincemeat evenly all over the shortbread.

For the frangipane later, cream the butter and sugar together in a bowl until light and fluffy. Add the eggs and egg yolk gradually, then stir in the vanilla extract, ground almonds and flour. Spread over the mincemeat and bake on the middle shelf of the oven for 25 minutes. Remove from the oven, scatter the flaked almonds over the top and return to the oven to bake for a further 15 minutes until golden brown.

Leave to cool, then dust with icing sugar and slice into squares.