These cranberry-almond mince pies squares are a fun, easy-to-eat alternative to a traditional mince pie recipe. Layers of buttery dough, mincemeat and plump fruit are piled up for a delicious seasonal treat. You could even bag up a batch for an impressive homemade Christmas present – kept covered, they should last for several days.
FOR THE BASE
130g unsalted butter diced
60g golden caster sugar
110g plain flour
75g ground almonds
FOR THE TOPPING
90g unsalted butter diced
100g light muscovado sugar
2 medium eggs
90g ground almonds
1. Use a 23cm square baking tin, for example a brownie tin or equivalent. Place all the ingredients for the base in a food processor and reduce to crumbs, then keep the motor running until the mixture comes together into a dough – it will be soft and sticky. Press the mixture into the base of the tin. Lay a sheet of clingfilm over the top and smooth the surface with your fingers. Cover the tin with fresh clingfilm and chill for 1 hour.
2. Preheat the oven to 180C/160C fan/gas 4. Prick the base all over with a fork and bake for 20-25 minutes until lightly coloured.
3. For the topping, cream the butter and sugar in a food processor, then add the eggs one at time, followed by the ground almonds, and whiz to combine. Transfer to a large bowl and stir in the mincemeat. Spread this over the base in a thin layer, then scatter over the cranberries and bake for a further 30 minutes or until lightly coloured and set. Remove and run a knife around the edge, then leave to cool. Serve cut into squares. Loosely cover and chill – the squares will be good for several days.
Recipes by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe.