Christmas Mincemeat Squares Recipes

CHRISTMAS MINCEMEAT AND OAT SQUARES/SLICES

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!

CHRISTMAS MINCEMEAT SQUARES

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.

MINCEMEAT & SHORTBREAD SQUARES

Steps:

• Heat oven to 180C/160C fan/gas 4 and line the base and sides of a 20cm square tin with baking parchment. Beat the butter, sugar, vanilla, 1 tsp of the cinnamon and the cloves together with an electric whisk until pale and fluffy. Stir in the flour and ground rice first with a spoon, then get your hands in and knead to a smooth dough.
• Halve the dough and press one half evenly into the base of the tin. Spread the mincemeat over the top, leaving a 1cm border around the edge. Roll out the remaining dough between 2 sheets of baking parchment to a 20cm square, then slide onto the mincemeat. Seal around the edge with your fingers gently press all over until dimpled, then prick all over the top with a fork.
• Bake for 25-30 mins until lightly golden. Mix the granulated sugar with the remaining 1/4 tsp cinnamon and sprinkle over the top. Cool in the tin before cutting into squares. Will keep for 3 days in an airtight container.

MINCEMEAT COOKIE BARS

Steps:

• Preheat oven to 400°. Line an 8-in. square baking pan with foil; grease foil with butter. In a large bowl, whisk flour, sugar, baking soda and salt. Stir in oil and milk. Reserve 1 cup for topping. Press remaining crumb mixture onto bottom of prepared pan. Spread with mincemeat. Stir pecans into reserved crumb mixture; sprinkle over top. Bake 30-35 minutes or until topping is golden brown., Cool completely in pan on a wire rack. Cut into bars.

MINCEMEAT BARS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease two 9x13 inch baking pans.
• In a large bowl, mix together the butter, brown sugar, molasses and 1 teaspoon vanilla until well blended. Combine the flour, salt, baking soda, cinnamon and cloves; stir into the molasses mixture. Stir in hot water, almonds, raisins and mincemeat. Spread the dough evenly into the bottoms of both pans. It will be thin but the mixture will puff up when baking.
• Bake for 12 to 15 minutes in the preheated oven, or until firm. Cool in pans on wire racks. In a small bowl, mix together the confectioners' sugar, hot milk, 1/2 teaspoon vanilla and 1/2 teaspoon almond extracts until smooth. Spread over warm bars. Allow to cool before cutting into squares.

MINCEMEAT COOKIE SQUARES

Steps:

• Heat oven to 375°F. Grease rectangular pan, 13x9x2 inches.
• Stir Bisquick, granulated sugar, milk, butter and egg in medium bowl until dough forms.
• Pat half of the dough in pan, using floured fingers, to within 1/2 inch of edges. Spread mincemeat over dough. Pat out remaining dough to same size on waxed paper. Place paper side up over mincemeat; peel off waxed paper.
• Bake 25 to 30 minutes or until golden brown. Cool slightly.
• Stir remaining ingredients until thin enough to drizzle. Drizzle over top. For bars, cut into 8 rows by 6 rows.