Showstopping snacks: Cherry mince-pie shortcakes

This mince-pie meringue Breton gâteau is a melange of three of my favourite treats. It can be cut any size you want like brownies, is divinely fudgy and even better with a spoonful of boozy cream.

MAKES 36 MINIS (V)

225g self-raising flour, sifted

110g golden caster sugar

110g icing sugar, sifted

225g lightly salted butter, diced, plus extra for tin

3 medium eggs, plus 2 yolks

¾ tsp vanilla extract

400g jar mincemeat

100g undyed glacé cherries, halved

• Place the flour, both sugars and butter in the bowl of a food processor and whiz until the mixture is crumb-like.
• Blend the 5 egg yolks with the vanilla in a bowl, then add to the dry ingredients and whiz to a soft, sticky dough. Wrap this in clingfilm and chill for at least a couple of hours.
• Preheat the oven to 190C/ 170C fan/gas 5. Butter a 23cm square (ie brownie) tin and line the base and sides with baking paper, cutting out the corners so the sides sit flat.
• Press the dough into the tin, laying a sheet of clingfilm over the top while you smooth it with your fingers. Bake for 25-30 minutes until lightly golden, crusty and risen.
• Spoon the mincemeat into a large bowl and mix in the cherries.
• Whisk the egg whites until stiff in another large bowl using an electric whisk, then fold into the mincemeat in two goes. Smooth the mixture over the shortcake base and bake for 15-20 minutes until lightly coloured on the surface. Leave it to cool completely then lift out of the tin using the paper sides and cut it into 36 bites.

GETTING AHEAD This will keep well for several days loosely covered.