1. Make the Shortbread Base

• Preheat your oven to 170°C (340°F).

• Line a 20 cm (8-inch) square baking pan with parchment paper.

• In a food processor, combine flour, diced cold butter, and sugar. Pulse until the dough just comes together.

• Press the mixture evenly into the bottom of the prepared pan with the back of a spoon.

• Bake for 10 minutes, until lightly golden.

2. Prepare the Quince Layer

• Cut the quince paste into chunks.

• Place in a bowl with the water and blend with an immersion blender until smooth and spreadable.

• Remove the pan from the oven, then spread the quince mixture evenly over the shortbread base.

• Smooth the surface, then return to the oven for another 10-15 minutes, watching so the top doesn’t get too dark.

3. Finishing & Cutting

• Let cool slightly, then lift out of the pan.

• While still a little warm, cut into 16 equal squares for clean edges and minimal sticking.

• Let cool completely before storing in an airtight container, separating layers with baking paper.