• Preheat the oven to 180℃ / 160℃ Fan / 350 ° F / Gas Mark 4

Make your Shortbread:

• Warm the mixing bowl of a stand mixer, not too hot though.
• Add butter and sugar to the bowl and beat until creamed, which should take between one and two minutes depending on how soft your butter is and your mixer speed; number 4 to number 6 speed.
• Sift flour and cornflour into a separate bowl and then add half to your creamed butter and sugar.
• Start your mixer on slow (number 2 speed) to prevent the flour flying out of the bowl – mix for a few seconds. Add the remainder of the flour mix and combine until it all comes together around the beater – about 1 minute.
• Alternatively, you can cream the butter and sugar together with a hand held mixer or a wooden spoon in a large bowl. Add the flour and cornflour in 3 or 4 batches and mix until the dough comes together. Don’t overwork it.
• Roll out the dough on a floured work surface to 30 cm x 23 cm (12 ins by 9 ins) and place in your tin and prick all over with a fork.
• Alternatively, press the shortbread dough with your fingers easing into a rectangle shape in your tin and prick all over with a fork.
• Place in the oven and bake for 20 minutes.
• Leave to cool for 15 minutes.

Make your Almond Streusel Topping:

• Sieve the flour into a large mixing bowl and add the ground almonds.
• Cut the butter into small cubes and rub into the flour and almond mixture until it resembles breadcrumbs, stir in the sugar.

Assemble and bake:

• Spread the shortbread with the mincemeat and sprinkle the streusel mixture evenly over the top.
• Bake in the oven for 30 to 35 minutes until golden.
• Cuts into 24 pieces. Can be served warm.