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Heat the oven to 180C
Beat the butter and sugar together until pale and creamy.
Add the egg and mix thoroughly.
Stir in the flour and cinnamon and mix until combined.
Grease a 20cm non- stick cake tin (sponge tin) before placing half the dough in the tin and spreading it evenly into the edges.
Place the mincemeat in a mug and place in the microwave for a few seconds until hot. (This will make it easier to spread)
Place dollops of hot mincemeat over the cookie dough in the tin and use a knife to spread an even layer.
Dollop the other half of the cookie dough on top and use the back of a spoon or knife to spread it evenly over the mincemeat.
Use your thumb to run a small indent around the edge to neaten
Bake in the oven for 20-25 mins until light golden brown. Don't worry if it's still soft. Like a biscuit, it will harden as it cools.
Remove from the oven and leave in the tin to cool for about 5 minutes.
Carefully turn the cookie out onto a chopping board, before placing on a cooling rack.
Sprinkle the top with sugar and cut into wedges to serve!