Christmas Mincemeat Slice

Spicy almond topping

I’m a big fan of mince pies, looking  forward to them all year. This year I wanted something different, I didn’t want the typical pastry overload. So I came up with a lighter slice. The mincemeat layer under the almondy crust is lightened with lemon zest and grated apple. The shortbread base gives it a crunchy bite.

Christmas Mincemeat Slice

Shortbread Base

  • 190g Butter
  • 150g plain flour
  • 50g caster sugar

Mincemeat layer

  • 250g bought mincemeat
  • 1 lemon, zest only
  • 1 med apple grated

Crumble Topping

  • 40g plain flour
  • 40g slithered almonds
  • 25g butter
  • 25g caster sugar
  • 0.5tsp cinnamon

Preheat oven to 180C

  1. Line a 20cm x 20cm tin with baking parchment. Melt the butter in a large pan, add the flour and caster sugar. Stir together to make a dough. Turn the dough into the lined tin and press flat with the back of a spoon. Bake, for 20-25mins, ’til just coloured, leave to cool in tin.
  2. For the mince layer mix together mincemeat, lemon zest and apple.
  3. To make the crumble topping, combine the flour sugar and cinnamon in a bowl, rub in the butter then stir in the nuts.
  4. Spread the cooked shortbread base with the prepared mincemeat, then sprinkle crumble mix evenly over the top and press in lightly. Bake for 15 minutes. Leave to cool in the tin, when cool cut into bars, dust with icing sugar. Makes 15

    Spicy zesty mincemeat sandwiched between crunchy layers

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