Apple Mincemeat Crumble Squares

• This is my 525 post – Thank you everyone for reading them.
• This is a quicker alternative to making individual little mince pies.
• There is a buttery layer of shortcrust pastry at the bottom.
• A crumble mixture on the top.
• In between a layer of Apple mincemeat. 
• Or use good quality mincemeat with a cooked cooking apple added but no extra sugar.

Ingredients – Pastry

• 150g plain flour  –  
• 75g butter 
• 1-2 tablespoons of icing sugar (optional)
• 1 egg yolk
• Juice of 1 lemon (and maybe 1 tablespoon of cold water)

Method  – Pastry

• Rub the butter into the flour to make “breadcrumbs”.
• Mix in the icing sugar.
• First with a knife and then with your fingertips mix in the yolk & lemon juice (and  maybe a tablespoon of cold water.)
• You are aiming to get a dough which is not wet.
• Rest for about 20 minutes.

Ingredients  – Crumble

• 90g plain flour
• 45g butter
• 45g granulated sugar

Method – Crumble

• Rub the butter into the flour until you have breadcrumbs.
• Stir in the sugar.

Method – Overall

• Pre-heat the oven to GM6 – 200°C
• Grease and line with 1 piece of baking paper 2 long sides and the base of a 26 x 21 cm tin.
• Roll out the pastry into a  thin rectangle that fits the base of the tin.
• Spread the mincemeat over the pastry.
• Sprinkle the crumble mix over the top.
• Use a fork to ‘rough up’ the top.
• Bake for around 25 – 30 minutes.
• *
• Cut into squares when cool.