Mincemeat Crumble Bars
Recipe source: Everyday Muffins & Bakes
Prep time: 15 mins | Chilling time: 20 mins | Baking time: 35 | Yield 12 bars or 9 squares
For the shortbread crust (bottom layer)
- 140 grams / 5 oz unsalted butter at room temperature + extra for greasing the pan
- 85 grams/ 3 oz golden caster sugar * see note#1
- 150 grams / 5-1/2 oz plain flour (maida)
- 85 grams/ 3 oz cornflour (cornstarch)
For the filling (middle layer)
- 400 grams/ 14 oz ready made mincemeat
- icing sugar for dusting
For the topping
- 115 grams/ 4 oz self-raising flour*see notes
- 6 tablespoons cold butter, cut into pieces
- 85 grams/ 3 oz golden caster sugar
- 25 grams/ 1oz flaked almonds *see notes
1. Grease & line a shallow 28×20 com/ 11×8 inch cake tin with baking parchment. (I simply used a 9×9 inch square tin). Preheat oven to 200 degrees C/400 F.
2. To make the bottom layer, beat the butter & sugar in a bowl till pale and fluffy. Sift in the flour, cornflour and then with your hands lightly knead the mixture together to form a ball. Press this dough into the prepared cake tin and even it out. Place in the refrigerator to chill for 20 minutes. Then bake in the preheated oven for 12-15 minutes till it is puffed & golden.
3. To make the middle layer spread the mince meant over the bottom layer.
4. To make the crumble topping, place the flour, butter, sugar in a bowl and rub together till the mixture resembles bread crumbs. Stir in the flaked almonds. and spread this mixture over the mincemeat layer. Bake in the oven for another 20-22 minutes till golden brown.
5. Remove and place on a wire rack to cool for 12-15 minutes. Run a knife through to make bars. Cool completely.
6. Dust icing sugar over the bars and serve. Store in an airtight container – it keeps well at room temperature for 3-4 days (not in hot weather though)
1. Since I didn’t have golden caster sugar I used regular white – fine granulated caster sugar. You may use regular sugar measured and then powdered in a grinder.
2. To make your own self raising flour measure out 1 cup (115 grams flour) by sifting the flour directly into the measuring cup. This way you are certain not to cram up any extra flour. Alternatively you may simply weigh the quantity on a kitchen scale. Add to it 1-1/4 teaspoons of baking powder & 1/4 teaspoon of salt. Sift all the ingredients together once again.
3. Flaked almonds are sliced almonds (without skin). Buy them ready made if they are available, otherwise simply blanch them at home – Place almonds (with skin) in a bowl and pour enough boiling water to cover them. Cover the bowl with a lid and keep for 15 minutes. The peels should come off easily. Pat them dry and thinly slice them lengthwise.