When Waitrose ran a campaign called ‘Bake It Forward’, which was all about baking something for someone who you wanted to thank, then asking them to continue the good deed by doing the same for someone else they know. (And therefore starting a chain of baking joy!) I decided to join in by making these Mince Pie Bakewell Squares after discussing a mutual love of mince pies with a colleague of mine. I made Apricot Bakewell Squares earlier this year and they were delicious. We both agreed that replacing the jam with mincemeat would be a fantastic festive twist! Seen as she loves mince pies so much I baked these Mince Pie Bakewell Squares for her as she is supportive and helpful colleague who certainly deserves these tasty treats!
To make the pastry I rubbed butter into plain flour and caster sugar. I added cold water and brought the mixture together to form a dough. I tipped it into a lined baking tray and spread it out in an even layer and pricked it with a fork. Then I put it in the fridge for 30 minutes.
Then I baked it for 10 minutes.
To make the sponge I first creamed butter and golden caster sugar together. I whisked in eggs and almond extract. Finally I folded in ground almonds, baking powder and self raising flour.
I spooned a jar of mincemeat over the part baked pastry. I always use a good quality mincemeat and one with brandy or cognac in it because I think it tastes nicest, or you can make your own, Waitrose have a good recipe for it.
Then I gently spooned the sponge over the top and spread it out. I sprinkled over some toasted flaked almonds.
I baked it for 35 minutes until it was a lovely golden brown.
When it was fully cool I mixed icing sugar with water and piped it over the sponge in a zig zag pattern.
The Mince Pie Bakewell Squares were really delicious and certainly improved by the good quality mincemeat – hello brandy! I was really pleased with them and so were my colleagues, I got a lot of good feedback. They are certainly an interesting twist on mince pies and a great way to feel festive.
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Mince Pie Bakewell Squares
For the pastry
- 140 g Butter
- 290 g Plain flour
- 2 1/2 tbsp Caster sugar
- 3 tbsp Cold water
For the sponge
- 250 g Butter or baking spread
- 250 g Golden caster sugar
- 4 Eggs large
- 1 tsp Almond extract
- 125 g Self raising flour
- 125 g Ground almonds
- 1/2 tsp Baking powder
- 400 g jar of Mincemeat
- A handful of Toasted flaked almonds
For the icing
- 2 heaped tbsp Icing sugar
- Water to make a thick paste
Grease and line a 12" x 9" traybake tin
Start by making the pastry. Rub the butter into the plain flour and caster sugar. Add the cold water and bring the mixture together to form a dough
Tip the dough into the tin and spread it out into an even layer, prick it all over with a fork. Chill it in the fridge for 30 minutes. Meanwhile, pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4
Bake the pastry for 10 minutes, take out and set aside. Leave your oven on
Make the sponge by creaming the butter and the golden caster sugar together
Whisk in the eggs and almond extract
Fold in the ground almonds, baking powder and self raising flour
Spoon a jar of mincemeat over the part baked pastry base
Gently spoon the sponge over the top and spread it out. Sprinkle over the toasted flaked almonds
Bake for 35 minutes until it is a lovely golden brown
When fully cool, mix the icing sugar with some water and pipe it over the sponge in a zig zag pattern
Cut into squares and serve. Store leftovers in an airtight container for up to 3 days
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