Wholefood Mincemeat Slices
These are a good alternative to mince pies made with pastry for those who (a) don't want to make pastry or (b) are wholefood-minded. They are very speedy to make and taste wonderful.
|150g (5oz) vegetable margarine|
|75g (3oz) soft brown sugar|
|225g (8oz) wholewheat flour|
|110g (4oz) porridge oats|
|225g (8oz) mincemeat|
|Pre-heat the oven to gas mark 6, 400°F (200°C).|
|Oven temperatures and Conversions|
|Click here for information|
You'll need a shallow baking tin 11 x 7 inches (28 x 18 cm), well buttered
This recipe first appeared in Delia Smith's Christmas.
Start off by melting the margarine gently in a large saucepan, together with the brown sugar. While that’s happening, mix the flour and porridge oats together in a mixing bowl.
When the margarine and sugar mixture has turned liquid and there are no lumps of fat or sugar lurking (give it a stir with a wooden spoon to get rid of them), remove the pan from the heat and begin adding the flour and oats to the pan, stirring well with each addition.
When it’s all thoroughly blended, spoon half the mixture into the prepared tin. Now, using the flat of your hand, press the mixture down firmly all over, making sure it gets into all the corners. The firmer you press, the less crumbly the slices will be when they are cooked.
Next, using a tablespoon, spread the mincemeat all over, pressing it out with the back of the spoon. Then spread the remaining oat mixture over the top, again pressing it down firmly and evenly all over.
Now bake the mixture in the centre of the oven for about 20 minutes or until the top is tinged brown.
Then remove it from the oven and use a sharp knife to cut it into 12 squares, but leave them in the tin until they are quite cold. Then you can remove them more easily.
When they’ve cooled, lift them out with a palette knife and store in an air-tight tin – that’s if they’re now all eaten straight away.
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