Cinnamon and mincemeat shortcakes recipe

1. Preheat the oven to gas 6, 200°C, fan 180°C. Sift the flour, baking powder and a pinch of salt into a food processor. Add the dairy-free spread in small chunks and pulse until the mixture resembles breadcrumbs. Alternatively, rub the butter into the flour mixture with your fingertips. Pour the mixture into a bowl and stir through the sugar. Add the egg and 2 tbsp of the milk and briskly stir the mixture together with a cutlery knife until clumps form. If the mixture isn’t coming together, add the remaining milk, a little at a time. Bring the mixture into a ball, turn out onto a lightly floured surface and pat the dough out into a round, about 2.5cm thick.
2. Dredge a smooth 7cm cutter in flour and cut out 8 rounds, pinching together the trimmings as you go. Transfer to a non-stick baking sheet and glaze with the remaining milk. Bake for 10-12 mins until well risen and golden. Cool on a wire rack.
3. Whilst the shortcakes are cooking, warm the mincemeat in a small pan over a low heat until glossy. Set aside to cool.
4. Whip the cream and cinnamon together until soft peaks form. Once the shortcakes have cooled, split them open with a knife. Spoon a dollop of mincemeat onto each bottom half, followed by a spoonful of cream. Sandwich with a top half, then finish with another smaller dollop of cream and a couple of easy peeler segments.

Freezing and defrosting guidelines

The shortcakes will freeze brilliantly once cooled. Defrost overnight and warm through in the oven, to serve. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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