In one of my earlier posts I made mincemeat ready for Christmas, its been maturing for a few weeks and is now ready to use in some lovely baking. I like traditional mince pies but feel that any of the commercial avlaible ones are overly sweet, therefore I enjoy making my own when time allows. This is a recipe I have made for the last few years and is the ideal vehicle for my lovely homemade mincemeat. The pastry is lovely and crumbly and is somewhere between a flapjack, biscuit and shortcrust pastry. The slices were very popular at my WI Christmas party.
Ingredients
- 150g butter or quality margarine
- 75g soft brown sugar
- 225g plain wholemeal flour
- 110g porridge oats
- Approx 225g mincemeat, about 1/2 a large jar
Method
You'll need a 11 x 7 inch shallow baking tin, butter well
Melt the butter and sugar in a pan,
Once melted allow to cool slightly, then add your oats and flour.
Stir and mix thoroughly.
Press half of this mixture firmly in the base of the tin, the firmer you press the better.
Spread your mincemeat on top of the base coat smooth with a spoon.
Pour on the top and gain level across the tin and press down firmly.
Bake in a pre heated oven at 200C for approx 20 minutes or the top is browned slightly.
Cut into desired pieces whilst still in the tin.
Cool in the tin fully and serve sprinkled with icing sugar. Store in an airtight tin.
Once melted allow to cool slightly, then add your oats and flour.
Stir and mix thoroughly.
Press half of this mixture firmly in the base of the tin, the firmer you press the better.
Spread your mincemeat on top of the base coat smooth with a spoon.
Pour on the top and gain level across the tin and press down firmly.
Bake in a pre heated oven at 200C for approx 20 minutes or the top is browned slightly.
Cut into desired pieces whilst still in the tin.
Cool in the tin fully and serve sprinkled with icing sugar. Store in an airtight tin.
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