It’s time for a spin on a festive classic. Don’t get me wrong I am a mince pie lover through and through but I wanted to try and mix things up last christmas. This bar is a cross between a flap-jack, mince pie and crumble (all tasty on their own, let alone together!)
I love this recipe as it is quick and easy to throw together, does not require pretty presentation and is a real crowd pleaser during the festive season. Eat it cold or hot, with cream, custard or ice cream. I wouldn’t advise leaving them unattended…in my house they don’t hang around for long!
100g Unsalted Butter (room temperature)
40g Light brown sugar
1/2 tsp Vanilla extract
1 tsp Cinnamon
130g Plain flour
50g Dried Cranberries
90g Plain Flour
25g Dark brown sugar
25g Light Brown Sugar
1.5 tsp Ground Cinnamon
40g Unsalted Butter (melted)
- Heat oven to 190 degrees (celcius) and line a large square tin* with baking paper.
- Using a mixer, cream together your butter and brown sugar for a couple of minutes until light and fluffy.
- Add your vanilla extract and mix in.
- Gradually mix in your flour and cinnamon until you have a very thick mixture.
- Press the mixture into the tin until it evenly covers the bottom and place in the centre of the oven. bake for approx. 15-20 minutes until golden.
- In a bowl measure out you 400g Mincemeat and add in your cranberries, set aside.
- In another bowl combine your dark and light brown sugar, your plain flour and your cinnamon. Add you melted butter to your dry mix and work in with a fork until you have a crumbly damp mix. Set to one side.
- Once your base is baked, leave to cool for 10 minutes.
- Take your mincemeat/cranberry mix and evenly spread onto your base
- Take your crumble mix and evenly scatter over the mincemeat layer.
- Place in the centre of the oven for approx. 30 minutes until golden brown.
- Leave to cool and then dust with icing sugar. Serve hot or cold with custard cream or ice-cream.
*I used a 18x18cm tin