Mincemeat Crumble Slice

Mincemeat Crumble Slice

As Christmas neared, the Plum Crumble Slice took on a new flavour.  Using sweet mincemeat instead of plums.

A lovely change to the standard mince pie.

250g pack butter, very cold
225g caster sugar
300g ground almonds
140g plain flour, plus 25g
2 eggs
1 tsp cinnamon
1 tsp baking powder
sweet mincemeat
50g flaked almonds

Heat oven to Gas 4/180ºC. Grease and line with baking parchment a 20cm x 30cm baking tin.

Put the butter, sugar and almonds into a food processor, pulse until it resembles fine breadcrumbs. Remove half of it and set it aside.

Add 140g flour to the processor and whizz until it forms a dough. Tip into the tin and press down with the back of a spoon.  Bake for 15-20 minutes until golden. Leave to cool for 10 minutes.

To make the filling, put the butter sugar mix that you set aside earlier into the processor saving a few tbsp for the topping. Add the eggs, cinnamon and baking powder and whizz to a soft batter.  If making the mincemeat version here, spread the mincemeat over the base and then top with this batter.

Bake for 20 minutes then sprinkle with the remaining crumble mix and the flaked almonds.  Cook for another 20 minutes until golden. Leave to cool in the tin before slicing.