Friday, 21 December 2012

World Saving Mincemeat and Cinnamon Slice.

OmGeeeee...there has mean a Fife based apocalypse. Either that or the earth has been sucked into a black hole and you are having the same ‘WHERE HAS ALL THE DAYLIGHT GONE?’ experience as me. Seriously...where is it? Will be ever see the sun light again? Will my photos ever look bright? Be I able to do yoga in the front room with the light on without feeling like some sort of crazy exhibitionist? I fear not.

Quick, we must eat shortbread...I’m pretty sure that’s official government advise; ‘In end of world situations....butter and sugar must be relied upon for solace and salvation’....that sounds about right doesn’t it? The Queen, at least, would deffo go along with that.

If you’re reading this tomorrow and it’s beautiful and sunny and you’re thinking I probably feel awfully silly about my panic, well you would be wrong, because this recipe is a saviour in more ways than one...even if it doesn’t save the world from doom, at least it will save that half jar of mincemeat that you’ve kept in your fridge because you definitely, probably, might, perhaps do something with it soon.

Here make THIS. It might save your life, it might save you from mould...either way you’d be silly not to, just to be on the safe side. Merry Christmas. With Love and Cake.

Cinnamon and Mincemeat Slice.

A few notes:
  • If you don't have a food processor, just sieve the dry ingredients to combine, and rub the butter in with your fingertips.
  • You could make this is a bigger tin and have a thinner slice if you fancied.
Serves 8-10
You will need

1 x 18cm loose bottomed cake tin, buttered and floured

300g plain flour
pinch salt
2 tsp ground cinnamon
50g cornflour
100g caster sugar
300g butter, cold from the fridge and cubed
1 x small jar mincemeat
1 tbsp demerara sugar

  • Preheat the oven to 160°c.
  • Pop the flour, salt, cinnamon, cornflour and caster sugar in the bowl of your food processor and pulse to combine.
  • Add the butter and whizz until the mixture starts to clump together.
  • Tip half the mixture into your prepared cake tin and press it down with your fist or the back of a smoon to create a dense, even layer.
  • Bake for 15 minutes, until the shortbread base is just starting to turn golden.
  • After the bottom layer has cooled for a few minutes, spread over the mincemeat.
  • Now tumble over the remaining shortbread mixture and spread and press into an even a layer as possible, though this is harder to do than the bottom layer, so don't be sad if it ends up a bit nubbly, it'll still taste lovely.
  • Sprinkle the demerara sugar over the top and bake for 40 minutes, when the top should be golden and firm.
  • When cooked, remove the sides of the tin as soon as possible; before the mincemeat has a chance to cool and cause a sticking disaster, by standing the cake tin on a mug and sliding the sides of the tin down.
  • Leave to cool completely before slicing and feeling like a world saviour.

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