Mincemeat slices

14-12-15-mincemeat-slicesTraditional mince pies can be time consuming and fiddly to make, so here’s a couple of alternatives (both of those pictured have been made with gluten free flour!)

Both recipes cut into 12 pieces.

 

 

 

Orange & Mincemeat Shortbread

Ingredients

For the shortbread

175g plain flour
50g ground rice
85g golden caster sugar
140g cold butter, diced
Finely grated zest of ½ an orange and 1tbsp juice

350-450g mincemeat
1-2tbsp brandy or orange liqueur (optional)

For the topping

50g butter
50g light muscovado sugar
2tbsp golden syrup
Finely grated zest of ½ an orange
100g flaked almonds

20cm x 30cm (approx) traybake tin lined with baking parchment
Oven 200C/Gas 5/fan oven 180C

How to make it

  • Put the flour, ground rice and sugar in a bowl with the butter and rub in until like breadcrumbs, then stir in the orange juice and zest with a table knife. Or place the dry ingredients with the butter in a food processor and whizz. Add the juice and zest and pulse until the dough starts to come together. Tip the crumbly mix into the prepared tin and press down evenly.
  • Bake for 15-20 mins until golden and leave to cool slightly.
  • Meanwhile place the topping ingredients in a small saucepan and heat gently until the butter is melted, increase the heat and allow to boil for 1-2 mins. Stir the mincemeat to loosen and add brandy as required.
  • Spread the mincemeat over base and ‘sprinkle’ the topping over the surface.
  • Bake for another 15-20 mins until the mincemeat is bubbling and topping is golden.
  • Cool in the tin then cut into squares or slices as desired. Dust with icing sugar and serve as you would a mince pie with cream or brandy butter.

If you don’t want a nutty topping just use ¾ of the shortbread mix in the base and sprinkle the rest on top of the mincemeat

Mincemeat & Almond Slice

Ingredients

For the shortbread

88g plain flour
25g ground rice
43g golden caster sugar
70g cold butter, diced
1tbsp milk

250-300g mincemeat

For the topping

150g butter
150g caster sugar
3 eggs
75g ground almonds
75g self raising flour
½ tsp baking powder
½ tsp almond extract
Flaked almonds

20cm x 30cm (approx) traybake tin lined with baking parchment
Oven 200C/Gas 5/fan oven 180C

How to make it

  • Put the flour, ground rice and sugar in a bowl with the butter and rub in until like breadcrumbs, then stir in the milk with a table knife. Or place the dry ingredients with the butter in a food processor and whizz. Add the milk and pulse until the dough starts to come together. Tip the crumbly mix into the prepared tin and press down evenly.
  • Bake for 15-20 mins until golden and leave to cool slightly.
  • Meanwhile beat the butter and sugar until light and fluffy. Add the eggs one at a time beating well after each and finally beat in the almond extract. Gently fold in the flour, baking powder and ground almonds.
  • Spread the mincemeat over the base and ‘blob’ the topping mixture over the surface. Carefully spread out to completely cover the mincemeat.
  • Bake for 20 mins, remove from oven and quickly sprinkle with flaked almonds. Place back in oven for another 20-30 mins until golden.
  • Cool in the tin then cut into squares or slices as desired.

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