Cranberry-almond mince pie squares

MAKES 9

BASE

130g unsalted butter diced 60g golden caster sugar

110g plain flour

75g ground almonds

TOPPING

90g unsalted butter diced

100g light muscovado sugar

2 medium eggs

90g ground almonds

250g mincemeat

75g cranberries

Use a 23cm square baking tin, for example a brownie tin or equivalent. Place all the ingredients for the base in a food processor and reduce to crumbs, then keep the motor running until the mixture comes together into a dough – it will be soft and sticky. Press the mixture into the base of the tin. Lay a sheet of clingfilm over the top and smooth the surface with your fingers. Cover the tin with fresh clingfilm and chill for 1 hour.

Preheat the oven to 180C/160C fan/gas 4. Prick the base all over with a fork and bake for 20-25 minutes until lightly coloured.

For the topping, cream the butter and sugar in a food processor, then add the eggs one at time, followed by the ground almonds, and whiz to combine. Transfer to a large bowl and stir in the mincemeat. Spread this over the base in a thin layer, then scatter over the cranberries and bake for a further 30 minutes or until lightly coloured and set. Remove and run a knife around the edge, then leave to cool. Serve cut into squares. Loosely cover and chill – the squares will be good for several days.