MINCEMEAT AND ALMOND SLICES
Another Christmasy recipe, that’s a piece of cake to make! So delicious, especially with some clotted cream! It is made in minutes if you have a processor. A little longer if you have to rub in the butter. Either way is good. I found this recipe in a magazine some years ago and have been making it ever since, during the build up to Christmas.
You will need a traybake tin about 12” x 8”, lightly oiled, then lined with parchment. Hang it over the sides, to help you lift it out when it has cooled, to slice. Makes about 12 large slices, more if you make smaller ones or little squares.
Preheat your fan oven to about 170C
Place in a bowl, or your food processor:
11 oz plain flour
7 oz cubed butter
3 ½ oz ground almonds
3 ½ oz caster sugar
Rub in, or pulse until it resembles fine breadcrumbs. Tip about ¾ of the mix into your prepared tin. Level it off and press quite hard. I find the back of a tablespoon hand for this job.
Take a jar of mincemeat and spread it evenly over the base. Be careful about your choice of mincemeat. Some of them are very thin with too much liquid these days. [Robertson’s is awful]. I use Lidl Deluxe brand. Brandy and Ginger or Rum and Raisin. Just fabulous and so reasonable. You need one that is packed full of fruit and flavour.
To the remaining third of your mix, add 2 - 3 oz flaked almonds, then scatter evenly over the top of the mincemeat. Just press lightly with this layer. Scatter a few more flaked almonds on the top and pop into your oven for about 45 mins. Maybe a few mins less.
Cool in the tin, then carefully lift out, when almost cold, using the overhanging parchment on the long side and cut into slices. You could sift a little icing sugar lightly over the top too, if you wish.
Just yummy. So seasonal!