I like to vary my diet; one of these one of those and ooh maybe a slice of that. By varying what I eat no one could possibly accuse me of being greedy; a mince pie, a slice of stollen and a slice of Christmas cake is definitely not as bad as three of any one. That’s what I like to tell myself at least and so the more Christmas recipes the better…
This year I feel that Christmas has jumped on me- we reached mid December without the Christmas tree being discussed, barely a mince pie having crossed my mouth and the concepts of presents about as elusive as the tree. Then last week happened- two Christmas trees up and decorated (because one clearly isn’t enough), two kilos of gingerbread made, two dinner parties done and dusted and everyone’s presents bought and wrapped. Oh and I took another one of my accountant exams and saw Macbeth at The Young Vic (one of the best productions I’ve ever seen).
I think I need a break. A break and a cup of tea with one of these.
Inspired by Pret’s festive favourite they combine a shortbread base, mincemeat filling and crumble top- a fantastic combination. They can be eaten for elevenses, for tea or with ice cream for pudding (brandy butter acceptable at all times). Well worth a go if you fancy a change from mince pies.
Makes 16 2″ squares
For the crumble
50g caster sugar
- Line an 8″ square tin and preheat the oven to 180C
- Beat together the butter and sugar until light and fluffy, then mix in the flour (I do the end of this by hand, rubbing it between my fingers). The mixture should be fairly dry but just hold together when squeezed
- Set aside whilst you make the shortbread.
For the shortbread
200g caster sugar + 1tbsp for sprinkling on top
200g plain flour
- Beat the butter and sugar together until light and fluffy. Add the flours and mix together. The mixture should be crumbly but hold together when squeezed. Pour this into your lined tin and push down with your hand so it all sticks together and forms an even(ish) layer
- Spread the mincemeat over the top and then scatter the crumble over, followed by a dusting of caster sugar
- Bake in the preheated oven for 45-50mins until the crumble is golden brown.