1. Preheat the oven to 170C/ 150C Fan / Gas 3

   Butter a baking tin approximately 23cm square.

Make the shortbread base

1. Stir the flour, salt and sugar together in a bowl.

2. Rub the butter well into the flour mixture until it comes together into a dough when you squeeze it.

3. Press the dough evenly over the base of the baking tin, making sure you go right to the edges and corners.

   Smooth the top and even out any bumps with the back of a spoon.

Add the mincemeat filling

1. Spread mincemeat generously over the shortbread base, leaving a 1cm bare edge all around (to allow the mincemeat to spread as it heats up).

   Tip: if your mincemeat is quite firm, ping in the microwave for a few seconds to soften, but make sure the lid is off!

Add the crumble topping

1. In a bowl, stir together the flour, sugar, mixed spice and salt.

2. Rub the butter into the flour until it resembles large breadcrumbs.

   Stir in the oats.

3. Add 2-3 drops water and, using your hands, bring together small pieces of the topping so that it forms differently-sized pieces of crumble.

   Stir in the flaked almonds.

4. Sprinkle the crumble topping over the mincemeat so it's completely covered.

Bake and cool

1. Place the tin in the preheated oven and bake until cooked through and nicely browned on top (approx 35 min).

2. Remove from the oven, run a knife around the edges of the bake, then cut into 9 squares while still hot, making sure you cut all the way down through the shortbread.

   Leave in the tin until cold.

3. Carefully remove each square from the tin with the help of a round bladed knife.

   Dust with icing sugar.

4. Eat cold or reheat in a microwave for 20 seconds and serve with custard, cream or ice cream.

   Store in an airtight container and eat within 3 days or freeze.