Thursday, 19 December 2013
5 reasons why I had to share this recipe:
1/ As far as I'm concerned, it's not Christmas without mincemeat (especially homemade mincemeat).
2/ It's a nice change from mince pies.
3/ Brown butter is involved (and you know how I feel about brown butter).
4/ It's a quick, one-bowl, mix-with-a-spoon sort of thing.
5/ It makes buttery, nutty biscuit bars with a mincemeat core that caramelises at the edges.
I'll be back on the 31st with a Best of 2013 roundup to continue the tradition. Until then all that's left to say is...
(adapted from Fig & Hazelnut Crumble Bars and inspired by a recipe in Delia's Christmas)
150g unsalted butter
150g plain flour
125g ground almonds
65g soft brown sugar
1/2 tsp baking powder
two pinches of fine sea salt
Preheat to 180C/350F. Line a shallow tin (around 11x7"/28x18cm) with baking parchment or parchment lined foil. Brown the butter in a big pan (see here for a tutorial if you haven't made it before) and pour into a bowl to cool. Stir the flour, almonds, sugar, baking powder and salt together in a bowl. Add the brown butter and mix together. Tip half of the mixture into the lined tin and press down with your fingers into an even layer. Spoon the mincemeat into the tin and spread it out evenly. Fork up the remaining topping into pebbles and spread over the top. Press down lightly with the fork. Bake for 20-25 minutes until golden brown. Leave to cool fully in the tin on a wire rack before cutting into squares - they can be a bit crumbly when they're warm. They keep for about 4 days in a tin.
(Makes 20 small squares or 12 bigger ones)
Four recipes that I'd make for a party dessert:
Ginger Bourbon Pecan Pie
Hervé's Two Ingredient Chocolate Mousse