Di’s Mincemeat and Cinnamon Bars
225g cold unsalted butter, diced, plus extra for greasing
225g plain flour
100g semolina
100g caster sugar, plus 2 tbsp
½ tsp vanilla extract
75g pecans or walnuts coarsely chopped
a sprinkle of icing sugar, to dust
a sprinkle of cinnamon, to dust
Mincemeat mixture
450g good-quality mincemeat
1 dessert apple, peeled, cored and cut into tiny pieces
1 tbsp brandy (optional)
1 tsp mixed spice
finely grated zest of 1 small orange
- Preheat the oven to 170°C, fan 150°C, gas 3, and grease a shallow baking tin (about 18cm x 28cm)
- Put the mincemeat into a bowl and stir in the chopped apple, brandy (if using), mixed spice and orange zest.
- Put the plain flour, semolina and the 100g sugar into the bowl and rub with the fingertips until the mixture just begins to stick together into pea-sized lumps to form a crumble mixture. (This is much quicker if done in a food processor).
- Tip half the mixture into the baking tin and press firmly over the base in an even layer using the back of a metal spoon.
- Spread the mincemeat mixture over in an even layer. Stir the chopped pecans or walnuts and the remaining 2 tablespoons sugar into the remaining crumble mixture. Sprinkle it evenly over the top of the mincemeat.
- Bake for 50-60 minutes until golden brown. Remove the tin from the oven; leave to cool.
- To remove, carefully run a knife around the edge of the tin to loosen, then cut into 12 bars and remove from the tin.
Delicious with a dollop of clotted cream or at Christmas brandy cream.
Crowlas & Ludgvan WI 