Sue Lawrence is a cook from Edinburgh. She won the BBC Television 'Masterchef' competition a number of years ago.
She has published a number of books, and her recipes are normally based on seasonal Scottish ingredients.
I'm going to make a batch of these shortbread squares on Saturday morning - hope my visitors like it!
BTW, the 'mincemeat' is the sweet, fruity one, not minced beef/pork etc!
Mincemeat Shortbread
Ms Lawrence says that this is nice eaten cold as a 'biscuit' with a nice pot of tea, but is equally good served warm with custard or creme fraiche. I've served it both ways and it is scrumptious!
Makes 16 squares
227g/8oz plain flour
28g/1oz semolina
28g/1oz custard powder
57g/2oz icing sugar
198g/7oz unsalted butter, cut into cubes
about 4 tablespoons cold water
397g/14oz best mincemeat
caster sugar, to dust
Preheat the oven to 190 C/375 F/Gas mark 5. Sift the flour, semolina,
custard powder and icing sugar into a bowl. Combine well. Rub in the butter
until the mixture resembles breadcrumbs.Add just enough cold water to bind
the mixture together - start with 3 tablespoons and increase to 4, if
necessary. Press two-thirds of the mixture into a buttered 23cm/9in square
tin, pressing down with the palms of your hands so it fills into all
corners. Spread the mincemeat on top, leaving a narrow margin all round.
Using your fingers, crumble the remaining shortbread mixture over the top.
Then gently press down with your fingers to ensure an even coverage. Bake in
the oven for 30 minutes, or until golden brown on top. Cut into 16 squares
while still hot. Allow to cool in the tin, then transfer to a wire rack to
become completely cold.]
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Probably the fault of the mincemeat! I think I'll try this again with something else for filling. Maybe seedless raspberry jam, or a fruit pie filling...or just plain shortbread! 
