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Shortbread and Mincemeat are two British specialties that go wonderfully together. It wasn't until I saw a  Mincemeat Shortbread recipe in Sue Lawrence's On Baking cookbook that I thought to combine these two delicacies. The buttery flavor and crumbly texture of shortbread can easily stand alone, but combining it with a spicy rich mincemeat makes for a very tasty bar (square). You will definitely want to add these to your list of Christmas baking.

Mincemeat is a spicy preserve consisting of a mixture of dried and candied fruits, apples, and spices (with or without beef suet) that is heavily laced with brandy and/or rum. Originally it was made with meat (hence the name), eggs, dried fruits and spices. However, over time beef suet (kidney fat) came to replace the meat and the eggs were dropped completely from the recipe.

While you can use commercially made mincemeat, I encourage you to try the recipe on the site for Homemade Mincemeat. It is vegetarian and easy to make. I think its flavor is superior to a lot of commercially made brands. The Homemade Mincemeat Recipe makes about 6 cups (1.4 liters), so you can make these bars and still have some left over to make other recipes. But if you decide to use store bought mincemeat, you can improve its flavor by adding a splash of brandy or rum and some freshly grated apple or a squeeze of lemon juice.

Continue to the MIncemeat Shortbread Bars recipe page......

Let's get baking!!

Stephanie Jaworski

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