It almost December, so I don’t feel too bad about sharing with you a bake that involves mincemeat. You see, I want to make a fresh batch. But to do that, I needed to use up my last two jars of last years Delia mincemeat.
It’s too early, even for me to be making mince pies. What I have done, is create a mince pie slice. It is based upon a recipe for a date slice I stumbled across in an Australian Woman’s Weekly cookbook. I have searched high and low for the said recipe book because it featured tons of lovely bakes. Can I find it………………………noooooo.
Therefore this is a recipe that I have adapted from HERE based upon an Australian Date Slice. I love dates but I love mincemeat too and I thought this would work…….luckily it did and I will be making it many more times over the coming month or two. So, how much mincemeat must I make this year? Loads of course!
I have another recipe to follow which uses up the rest of last year’s mincemeat that I will be posting along with many other festive goodies soon. Well it is officially the weekend of stirring up after all!
A Festive Mincemeat Slice
Ingredients :- Makes 16 slices approx
170g soft brown or muscovado sugar
70g plain flour
100g wholemeal flour
1/2tsp bicarbonate of soda
150g porridge oats
1/2 jar of mincemeat (250g approx)
Line a square baking tray with baking parchment and pre-heat the oven to 170 degrees.
Beat the sugar and butter together until they are light and fluffy.
Sieve the flour and bicarb of soda into the butter and sugar mix. Stir to combine and then add in the oats and stir well.
Put 3/4 of the mixture into your baking tin and smooth it out.
Add in the layer of mincemeat and smooth it out evenly.
Follow this by sprinkling on the remaining dough and smoothing it out to cover the mincemeat.
Bake for 40 minutes.
Let it cool before dredging with icing sugar.
Eat it on it’s own or with some cream laced with Brandy.