I always buy too much festive mincemeat and usually have Christmas Pudding left after Christmas, so this is a great recipe to use some of these up in a delicious, sweet treat.
For other times of the year you could swap the mincemeat layer for frozen berries or stewed apple.
You’ll need:
For the Shortbread
180g Unsalted Butter
90g Icing Sugar
280g Plain Flour
For the topping:
300g Leftover Festive Mincemeat or Christmas Pudding or Mince Pies (or frozen berries/stewed apple)
50g Plain Flour
50g Light Brown Sugar
50g Block Butter (cubed/grated)
50g Porridge Oats
This recipe will make approx. 20 bars.
What to do:
Grease and line a 7” square shallow tin. If you have a bigger brownie tray you can make it smaller by making a foil ‘wall’ or scale up the recipe to fit the tin.
For the base
Cream the Butter and the Icing Sugar together until smooth in a large bowl. Add the Flour and mix until all combined and there are no lumps of butter still in the dough.
Tip the dough into your tin and press down firmly into the tin. Level off as best you can.
Cover with your festive leftovers – this can be from a jar of mincemeat, crumbled Christmas Pudding or broken up Mince Pies. Cover the base completely
To make the crumble topping, pop the flour, sugar, and butter into a bowl and rub gently with your fingertips until it resembles breadcrumbs. Mix in the oats.
Sprinkle this over the top.
Chill in the fridge while you preheat your oven to 190ºC (170º Fan oven and Gas mark 6)
Bake for about 30 minutes until the topping is a lovely golden-brown colour and the base is cooked.
Leave to cool completely in the tin – then cut into bars.
Enjoy!
By Debbie Dickinson – The Little Lavinia Bakery