Christmas baking: Mincemeat and Polenta Shortbread


Food writer, broadcaster and author Caroline Hennessy has been focused on food and writing since editing Ireland’s first food website for RTÉ in 2000. Chair of the Irish Food Writers’ Guild, she established the award-winning Bibliocook: All About Food in 2005, is the author of two books about beer and food and has a column in the Irish Examiner in which she writes about small food producers and the ways in which they develop and maintain a sustainable local food system.

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4 Responses

  1. Kristin says:

    Ah yes, “helpers”. Baking wouldn’t be half as much fun without them.

  2. Arlene says:

    Oh this looks delicious! I love the texture that polenta brings to baked goods. Nigella has a great rhubarb cake with polenta that is a firm favourite here. I think I need to buy another jar of mincemeat! Where do you source frozen cranberries?

  3. Mary says:

    Thank you Thank you Thank you, can’t wait to try these, they were delicious 🙂 Hope you have a very very Happy Christmas

  4. Caroline says:

    @Kristin little fingers getting squashed under the rolling pin does not a happy helper make! She was must better at picking the roasted hazelnuts out of their skins for the Salted Caramel and Hazelnut Squares that I sent you.

    @Arlene often the frozen cranberries are sourced from my own freezer. I often stash a bag in there when they fresh ones are plentiful in the shops.

    @Mary it was only your imploring that got the recipe up there so fast! Hope you enjoy it.

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