Mincemeat Bakewell Squares
These are just gorgeous! With a crisp pastry base, juicy mincemeat and almondy Bakewell topping, this festive treat is perfect to accompany a mid-morning cuppa.
Time 1½ hrs plus cooling
Makes 32 squares
Fat 15g of which 6.3g is saturated
Suitable for freezing
Readymade sweet shortcrust (dessert) pastry 500g packet
Mincemeat 300-350g (11-12oz)
Butter 250g (9oz), softened
Caster sugar 250g (9oz)
Eggs 5 medium, beaten
Self-raising flour 125g (4½oz)
Ground almonds 125g (4½oz)
Almond extract 1 tsp
Sifted icing sugar for dusting
1 Preheat oven to 180°C/Gas 4. Line a baking tray with greaseproof paper.
2 Roll out pastry on a floured surface to a rectangle a little smaller than the baking tray, then lift into the tray and push pastry into sides, corners and edges to cover the base.
3 Bake pastry for 8-10 minutes until golden. Spoon mincemeat onto pastry while it’s still warm and spread thinly, until it just covers pastry base.
4 Using an electric mixer beat together butter and sugar until pale and creamy. Beat in eggs a little at a time, adding a tablespoon of flour to prevent it curdling. Fold in almonds, flour and almond extract. Spoon over mincemeat and spread evenly.
5 Bake for 30-40 minutes until golden and firm. Leave to cool. Remove from tray and peel away paper then cut into 32 squares. Dust lightly with icing sugar.
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