Mincemeat Wedges

I’m sure there are many of us with jars of left over mincemeat at the back of the cupboard begging to be used and incorporated into something scrummy. My hubby loves anything with mincemeat and as I was browsing some of my cookbooks this week I came across this great recipe in The Cookie and Biscuit Bible for Mincemeat Wedges. These wedges are certainly a fantastic way of using up your home-made mincemeat left over from Christmas, while your kitchen is filled with that festive scent once again. The recipe is so simple and quick to make and the wholemeal flour used adds a nutty flavour that combines well with the mincemeat. These rustic looking wedges would be perfect accompanied with a steaming mug of hot tea, sat by a blazing open fire.

Mincemeat Wedges

Makes 12

Ingredients
225g/8oz/2 cups self-raising wholemeal flour
75g/3oz/6 tbsp unsalted butter, diced
75g/3oz/⅓ Demerara sugar
1 egg, beaten
115g/4oz/ ⅓ cup good quality mincemeat
60ml/4 tbsp milk
crushed brown or white sugar cubes or a mixture, for sprinkling

Preheat the oven to 200oC/400oF/Gas 6. Line the base of a 20cm/8in round sandwich tin and lightly grease the sides. Put the flour in a bowl, add the diced butter and rub in with your fingertips just until the mixture resembles coarse breadcrumbs.

Stir in the Demerara sugar, egg and mincemeat. Add enough milk to mix to a soft dough. Spread evenly in the prepared tin and sprinkle generously with the crushed sugar. Bake for about 20 minutes until firm and golden. Cool in the tin, then cut into wedges to serve.

Ollie has a purrfect life!!