"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 or brandy butter, but equally enjoyable at any time of year." - Cherie Denham
Festive Mincemeat Bakewells, by Cherie Denham
Ingredients
Method
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Preheat the oven to 160C (350F/Gas 4) and line a 9" square 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 at least 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 fully cooled, spread the mincemeat evenly all over the shortbread.
For the frangipane layer, 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. Serve with lashings of brandy butter for an extra dose of decadence!
