Holiday Fruit Mince Bars recipe |
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12/20/2011
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Ingredients100g (1/2 Cup) Sugar1 Egg 120g (1/2 Cup) Butter 1 ClemenGold - Finely grated zest of half - reserve the other half zest and all the juice for the mince 280g (2 Cups) Cake Flour 5ml (1tsp) Baking Powder (level) 2.5ml (1/2 tsp) Freshly grated Nutmeg 2.5ml (1/2 tsp) Cinnamon 2.5ml (1/2 tsp) Vanilla Extract 500g (1 1/2 Cups) Fruit Mince - warmed with the ClemenGold juice & half the zest DirectionsPreheat oven to 200C.Grease or spray a 33x23cm baking sheet with shallow sides (or a swiss roll pan). Cream butter and sugar well. Add egg and beat in well. Add vanilla essence and zest and beat in. Sift flour, baking powder, salt and spices together over the butter mixture and mix in well with the dough hook or K blade of your mixer until all the flour is incorporated. Cut dough in half, wrap one half in cling wrap and place in the freezer then press the other half evenly and thinly into the bottom of the prepared baking sheet. Cover the entire surface evenly with the warmed (not hot) fruit mince. Remove the other half of the dough from the fridge then using the large side of a grater grate it evenly over the top of the filling (you don’t have to freeze it but it grates much easier!). Bake in the middle of the oven for 12 – 15 minutes until golden brown on top. Remove from oven and cut, while still hot, into bars or squares with a sharp knife. Cut around the 4 sides to release the biscuits from the pan while still hot then leave to cool in the pan before lifting out with a spatula. Store in an airtight container. Dust with icing sugar before placing on a serving plate…or eat as is, directly from the tin like I do. ServingsMakes 15 bars or 25 squaresRead more on Kitchen Diary |
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