Cran­berry-al­mond mince pie squares

The Mail on Sunday - You - - Merry & Bright -

MAKES 9

BASE

130g un­salted but­ter diced 60g golden caster sugar

110g plain flour

75g ground al­monds

TOP­PING

90g un­salted but­ter diced

100g light mus­co­v­ado sugar

2 medium eggs

90g ground al­monds

250g mince­meat

75g cran­ber­ries

Use a 23cm square bak­ing tin, for ex­am­ple a brownie tin or equiv­a­lent. Place all the in­gre­di­ents for the base in a food pro­ces­sor and re­duce to crumbs, then keep the mo­tor run­ning un­til the mix­ture comes to­gether into a dough – it will be soft and sticky. Press the mix­ture into the base of the tin. Lay a sheet of cling­film over the top and smooth the sur­face with your fin­gers. Cover the tin with fresh cling­film and chill for 1 hour.

Pre­heat the oven to 180C/160C fan/gas 4. Prick the base all over with a fork and bake for 20-25 min­utes un­til lightly coloured.

For the top­ping, cream the but­ter and sugar in a food pro­ces­sor, then add the eggs one at time, fol­lowed by the ground al­monds, and whiz to com­bine. Trans­fer to a large bowl and stir in the mince­meat. Spread this over the base in a thin layer, then scat­ter over the cran­ber­ries and bake for a fur­ther 30 min­utes or un­til lightly coloured and set. Re­move and run a knife around the edge, then leave to cool. Serve cut into squares. Loosely cover and chill – the squares will be good for sev­eral days.

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