Firstly, thanks to those of you who baked the recipe last month, hope you enjoyed it. I’ve seen quite a few tweets about people enjoying it, but there weren’t many posts on the linky! The winner of the cookie cutter prize is Kim from ‘Cakes from Kim‘ – congratulations! Please can you email me your address and I’ll get the cutters sent out to you?
As I’m sure you’ll agree, it is an incredibly busy time of year so I’m going to do the club a bit differently this month. As I am very late posting the recipe I’m going to add the linky onto the bottom of this post, so if you have time to bake the recipe, you’ll need to pop back here and add your link. Also, I’m afraid there is no prize this month so I hope you get lots of lovely Christmas presents to make up for it! Sorry!
So this month the recipe is Mincemeat squares. These are wonderfully quick and easy to make and are a great alternative to mince pies. If you’re not a huge fan of mincemeat, you can replace it with your favourite jam.
200g self raising flour
175g caster sugar
175g unsalted butter
115g porridge oats
1 jar mincemeat
- Preheat the oven to 180°C and lightly grease a square dish(approx 25cm x 25cm) or deep baking tray.
- Sift the flour into a large bowl then add the sugar and oats.
- Cut the butter into cubes the rub it into the flour mixture with your fingers. If you have a food processor you can whizz the flour, sugar, oats and butter altogether.
- Take half the mixture and press it into the bottom of the dish or baking tray.
- Spread the jar of mincemeat over the top.
- Sprinkle the rest of the mixture over the mincemeat layer and lightly press down.
- Bake in the centre of the preheated oven for about 25-30 minutes until golden. (My oven is on the blink so this is only a rough guideline – mine took about 40 minutes to bake)
- Remove from the oven and allow to cool for 5 minutes then mark out the squares with a sharp knife.
- Leave to cool completely then cut into squares and serve.
It is also delicious served warm with cream or brandy butter. The squares will keep for several days in an airtight container.
As ever, please add your photos to the Flickr group, your blog post to the linky below and if you are new to the Bake It! Club the do grab yourself a blog badge – the code is in my sidebar. As it’s Christmas, please feel free to add any other Christmas baking posts to the linky – let’s see what you’ve all been baking for the festive season.
Happy Baking! x
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