Starry Mincemeat Slices Recipes

Steps:

• Butter a 30 x 20 x 2.5cm tray tin. Mix the mincemeat and grated apple. Unroll the pastry sheets. Lift one sheet into the tin so that the pastry lines it and the excess hangs over the sides. Spread the mincemeat mix over evenly.
• Leave the other sheet on its wrapping, but lightly mark the size of the tin onto it. Stamp out stars, spaced apart - don't go outside the markings. Carefully invert on top of the mincemeat, pastry side down, and peel off the wrapping. Press the edges together around the edge of the tin, trim the excess, then randomly place the cut-out stars over the pastry. Will freeze for up to 6 weeks. Defrost before baking.
• Chill for 20 mins. Meanwhile, heat oven to 200C/180C fan/gas 6 with a large baking sheet inside it. Dredge the pastry with sugar and bake on the hot baking sheet for 30 mins until golden. Remove and dredge with more sugar.

Steps:

• Preheat oven to 375F; grease a 13x9 pan and set aside.
• In a large mixing bowl, combine the flour, oats, sugar and baking soda.
• Stir in melted butter and mix together until mixture appears crumbly.
• Firmly pat half the crumb mixture into prepared pan, then cover evenly with mincemeat.
• Sprinkle remaining crumb mixture over mincemeat and pat lightly.
• Bake for 20 to 25 minutes or until squares appear golden brown.
• Cool before cutting into squares.

Steps:

• Preheat the oven to 200°C or 400°F.
• Grease a shallow baking tin, 11 x 7 inches.
• Melt the butter or margarine gently in a large saucepan. Add the sugar and mix well.
• While the butter and sugar are being heated up, mix the porridge oats & flour together in a bowl.
• When the butter & sugar mixture have turned to liquid, take the pan off the heat and add the flour & oat mixture gradually, stirring all the time.
• When it is all thoroughly mixed and blended, spoon HALF the mixture into a well greased shallow baking tin.
• With 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 it will be when it has been cooked & therefore easier to pick up and eat!
• Next, using a tablespoon, spread ALL the mincemeat over the top - making sure it is evenly spread and goes into all those corners again! Press it down with the back of the spoon.
• Then spread the remaining oat & flour mixture over the top - again pressing down firmly and making sure it is evenly spread.
• Bake the mincemeat slices in the centre of the oven for about 20 minutes OR until the top is tinged brown - NOT too dark and brown.
• Remove from the oven & with a sharp knife, cut into 12 squares - BUT make sure to leave them in the tin until they are cold. It is easier to remove them this way.
• Sprinkle with icing sugar if you want and store in an airtight tin, that's if they are not gobbled up straight away!
• These can be re-heated in a warm oven OR microwave - then serve with cream or brandy butter as a nice, festive dessert.
• Be careful NOT to overheat in the microwave as mincemeat can really burn your mouth if it gets too hot!