Mincemeat, Pecan and Cinnamon Crumble Bars

Mincemeat, Pecan and Cinnamon Crumble Bars

All the flavours of Christmas as a tray bake.  Yummy and simple.

A Sainsbury magazine recipe, pictured centre below.



Makes 12 bars

225g cold unsalted butter, diced plus extra for greasing
225g plain flour
100g semolina (dried)
100g caster sugar plus 2 tbsp
½ tsp vanilla extract
75g pecans, coarsely chopped
icing sugar and cinnamon for dusting

Mincemeat mixture
450g good quality mincemeat
1 dessert apple, peeled, cored and cut into tiny pieces
1 tbsp brandy or other spirit (optional)
1 tsp mixed spice
finely grated zest of 1 orange

Preheat oven to Gas 3/170ºC.  Grease a rectangular, shallow baking tin (18cm x 28cm) well with butter.  Put the minccemeat into a bowl and stir in the apple, brandy, spice and orange zest.

Put plain flour, semolina and 100g sugar into the bowl of a food processor, add the butter, vanilla and a pinch of salt.  Process  briefly until the mixture just begins to stick together into pea sized lumps to form a crumble mixture.  Tip half into the tin and press firmly over the base in an even layer.

Spread the mincemeat mixture over in an even layer.  Stir the chopped pecans and remaining 2 tbsp sugar into the remaining crumble mixture and sprinkle evenly over the mincemeat,

Bake for 50-60 minutes until golden brown. Remove from the oven and leave to cool. Carefully run a knife around the edge of the tin to loosen then cut into 12 bar and remove from the tin.

Dust with icing sugar and a pinch of cinnamon. Serve warm or cool. Store in an airtight tin and eat within a couple of days (not difficult)

To Freeze: Place bars side by side in a lidded rigid container, layering with baking paper inbetween.  Freeze for up to 2 months.

To Thaw: Remove bars from freezer and thaw at room temperature for a couple of hours.

To crisp them back up: Place bars on a baking tray and pop into a hot oven, Gas 6/200ºC for 5-6 minutes.