To make the sponge I first creamed butter and golden caster sugar together. I whisked in beaten eggs, brandy and almond extract. Finally I folded in ground almonds 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. Although sadly the colleague these were aimed at was off sick today. Fingers crossed she is better and back in tomorrow as I have saved her one! 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
- 100 g Butter
- 225 g Plain flour
- 1 tsp Salt
- 2 1/2 tsp Cold water
For the sponge
- 200 g Butter
- 200 g Golden caster sugar
- 4 Eggs large
- 1 tsp Brandy
- 1/2 tsp Almond extract
- 100 g Self raising flour
- 100 g Ground almonds
- 1 jar of Mincemeat
- A handful of Toasted flaked almonds
For the icing
- 2 heaped tbsp Icing sugar
- Water to make a thick paste
Start by making the pastry. Rub the butter into the plain flour and salt. Add the cold water and bring the mixture together to form a dough. Wrap it in cling film and chill for 30 minutes in the fridge
Roll the pastry out to fit a lined and greased baking tin and prick it with a fork all over. Chill it again for 20 minutes. Meanwhile, pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4
Bake the pastry for 10 minutes
Meanwhile, make the sponge by creaming the butter and the golden caster sugar together
Whisk in the eggs, brandy and almond extract
Fold in the ground almonds 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 on 160C Fan/180C/325F/Gas Mark 3 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 in an airtight container for up to 3 days