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.
Mincemeat Bakewell Squares
Calories 241 per portion
Fat 15g (6.3g sat) per portion
Suitable for freezing
Ingredients
- 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
Instructions
- 1 Preheat oven to 180°C/Gas 4. Line a baking tray with greaseproof paper.
- 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.
- 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.
- 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.
- 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.
To order a copy of the Dairy Diary
visit www.dairydiary.co.uk
or call 0845 0948 128.
You can have the diary delivered
to you or delivered to a different
address with a gift message.
#recipeoftheweek
#tripletested
Advertisements
Oh yum! I love this festive version of Bakewell 😋