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!

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 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.

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 SQUARES

Steps:

• PASTRY:.
• Sift flour, sugar and salt into a large bowl.
• Cut in lard with a pastry blender until it resembles coarse meal.
• Put egg yolk in measuring cup, add milk to make 1/2 cup.
• Add egg mixture to bowl; stir until dough clings together and forms a ball.
• Roll out half the dough on a floured surface to a 15" x 11" rectangle; transfer to a cookie sheet.
• Note: You can make a parchment paper or wax paper pattern measuring 15" x 11". Roll out pastry directly onto the paper for easy transfer to baking sheet.
• FILLING:.
• Spread mincemeat filling evenly over dough to within 3/4 inch of edges.
• Dot the top of the mincemeat with the bits of butter.
• FINAL ASSEMBLY:.
• Roll out remaining half of dough; cut vents.
• Moisten edges of bottom pastry with cool water using a pastry brush or your fingers. Cover filling with the top pastry, sealing edges.
• Pinch edges together and crimp.
• TOPPING:.
• Beat egg white until stiff; spread on top crust.
• Bake in preheated 400 degree Fahrenheit oven for 25 minutes, or until golden brown. Remove to wire rack.
• GLAZE (optional):.
• Combine icing sugar and lemon juice in a small bowl.
• Drizzle over warm pastry.
• Cool slightly before cutting into squares to serve.

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.