These Mincemeat Shortbread Bars are just as tasty as Mince Pies, but a cinch to make! Buttery shortbread and sweet mincemeat baked together until golden. Simple, yet divine!
Preheat the oven to 160C/325F and spray an 8x8 inch square pan with cooking spray. Cut two strips of grease proof paper, long enough to go across the pan and have hangover on the edge to lift out the bars. Place one strip across the pan, side to side, and the other across the other way, top to bottom.
Place the butter and sugars into a large bowl, or the bowl of your stand mixer and beat until light and fluffy. Around 2 minutes on medium-high speed.
Scrape down the sides as necessary and add the allspice, salt, cornflour and flour. Mix on low speed until the mixture starts to come together, then turn the speed up to medium and mix until one lump of dough forms and comes away from the sides.
Place 3/4 of the shortbread mixture into your prepared pan and press into an even layer. I use the bottom of a measuring cup sprayed with cooking spray. Once spread, place in the oven for 12-15 minutes, until it's puffed up and is just set around the edges.
Gently spread the mincemeat over the shortbread, if your mincemeat is stiff, place in a small bowl and then microwave for 30 seconds to soften.
Once you've spread the mincemeat, take the remaining shortbread dough and crumble it over the mincemeat. It's totally fine if the mincemeat isn't completely covered. In fact, it makes them look better to have bits of mincemeat peeking through.
Place in the oven for 27-32 minutes, until the top is lightly golden and the mincemeat is bubbling.
Leave the bars to cool completely in the pan and then gently lift and transfer to a cutting board. Slice into 9-12 bars and dig in.
Mincemeat Shortbread Bars will keep in an airtight container, at room temperature, for 4 days.