Daily Archives: 20 November 2014

Recipe of the Day: Mincemeat Bakewell Squares

Mincemeat Bakewell Squares


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
Calories 241
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.



Dairy Diary 2015Recipe taken from 2015 Dairy Diary

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