I love mince pies, but sometimes it takes quite a long time to make them, so i wanted to try a new way of enjoying my favourite xmas treat!! I make the mincemeat myself, so that I use vegetable suet, no candied eels and I can use all kinds of dried fruit I want and also i like the mince pies boozy. This recipe is gluten free, refined sugar free but they are not dairy free as there is a lot of butter 🙂
PREPARATION & COOKING TIME: 20 mins (if you have mincemeat ready)
INGREDIENTS for 20 squares:
for the base:
180gr plain gluten free flour
90gr butter
30gr xylitol
for the mincemeat:
450gr mincemeat
for the crumble:
80gr plain flour
40gr butter at room temperature
10gr xylitol
- preheat oven at 350F/ 170C
- make the base by melting the butter in a small pot
- once it is cooled down add to the plain flour and xylitol in a bowl
- at this point, it will look quite crumbly
- oil very well a square baking tray 20x20cm
- place the biscuit base on it and with the back of the spoon, press down the mixture and distribute evenly in the tray
- bake for 12-14 mins or until you get a golden colour
- once cooled down, top the biscuit base with the mincemeat
- make the crumble: place the 80gr of flour in a bowl and mix with the xylitol
- add the butter at room temperature and with your fingers, incorporate the butter into the flour, until you get a sandy texture
- place on top of the mincemeat and place under the grill, until the crumble is golden
- cool down and cut into 20 pieces
NUTRITIONAL VALUE PER PORTION | |
energy kcal | 308.7 |
fat | 14.3 |
of which saturated | 8.5 |
carbohydrates | 42.6 |
of which sugars | 17.0 |
fibre | 0.2 |
protein | 1.8 |
salt | 0.0 |
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