This traybake is a real classic and I usually make it with dates but I decided to make a festive version with my homemade Nutty Mincemeat in my popular crunch recipe!
I have been astounded how popular my crunch recipes have been especially the Rhubarb and Ginger one so I am sure this new flavour will be popular for the festive season.
If you haven't made any of my crunch recipes you will find it very easy to make and all in one bowl - so no fancy stand mixers needed!
Preheat the oven to 180 degrees centigrade (160 fan) then line a 9 x 9inch or 23 x 23cm square cake tin with parchment paper. Available on Amazon
Put the flour, bicarbonate of soda, sugar and butter into a large bowl.
Rub the butter into the dry ingredients. It will be a bit sticky!
Add the porridge oats then rub in again until the mixture starts to clump slightly.
Take two thirds of the mixture and put this into the tin and press down with your fingers until it is level.
Spread the mincemeat evenly over the top.
Finally sprinkle on the remaining mixture and press down lightly.
Then bake in the pre-heated oven for 35-40 minutes.
Leave to cool in the tin before cutting into squares.
Nutty Mincemeat Crunch
Sarah’s servings: 16
Sarah's skill: Easy
Baking time: 35-40 minutes
Ingredients:
200g Plain Flour
200g Unsalted Butter
1/2 tsp Bicarbonate of soda
200g Soft light brown sugar
150g Porridge oats
250g Nutty Mincemeat
Method:
Preheat the oven to 180 degrees centigrade (160 fan).
Line a 9 x 9inch or 23 x 23cm square cake tin with parchment.
Put the flour, bicarbonate of soda, sugar and butter into a large bowl. Rub the butter into the dry ingredients. It will be a bit sticky!
Add the porridge oats then rub in again until the mixture starts to clump slightly.
Take two thirds of the mixture and put this into the tin and press down with your fingers until it is level.
Spread the nutty mincemeat evenly over the top.
Finally sprinkle on the remaining mixture, press down lightly and bake in the oven for 35-40 minutes.
Leave to cool in the tin before cutting into squares.
Sarah’s extra slice……
The tin I used in this bake was