Christmas shortcake

MAKES 15-18 PIECES

If you’ve already made Christmas mince pies, here is a faster alternative instead of making more. I don’t know about yours but my family keeps eating them as fast as I can make them!

125g butter

1 / 3 cup sugar

1 large egg

2 cups plain flour

1 tsp baking powder

Zest of 1 orange

1 cup Christmas mincemeat (see below)

Icing sugar, to dust

1 Cream the butter and sugar until pale, then add the egg and beat well. Add the flour, baking powder and orange zest, mixing well. Place in the fridge for 30 minutes.

2 Preheat oven to 180oC.

Grease and line a Swiss roll tin with baking paper.

3 Halve the dough. On a floured piece of baking paper, roll each half out to fit the tin. Carefully transfer to the lined tin, pressing it gently into the base. Spread the mincemeat evenly over, then cover with the other dough half. Bake for 25 minutes or until it begins to colour at the edges.

4 When cool, dust with icing sugar, cut into squares and enjoy.