Hello Dear Reader,
|Oatey Mincemeat slice|
I thought I would share today’s baking with you. I’ve made Shortbread and Oaty mincemeat slices. I never go to a cook book and think I’ll make that, then go out and buy the ingredients. I go to my cupboards and think about what I can make with what I have. Today I used the last jar of mincemeat. I know it could have stayed in the cupboard until next Christmas, but this recipe is so easy and it used up what I had. I also use the baking tins I have, I don’t have anything square so I make them in a loose bottomed cake tin! It will do!
I used 5oz of margarine, 3 oz sugar (I had soft brown so I used that) and I melted them together in a saucepan. I then added 8oz of plain flour and 4oz of porridge oats to a mixing bowl and then stirred the melted butter and sugar mix through. I divided the mixture in half, and using the back of a spoon, pushed the ingredients to cover the base of the pan. I then poured in a jar of my homemade mincemeat and then repeated the process with the topping. Push it down firmly, don’t leave any gaps. I baked that at 200 degrees for 20 minutes.
The next thing I made for the tea tin, was shortbread. It is the easiest to make. I added 8oz of block margarine, 4oz of sugar (again, all I had was soft brown, so that’s what I used) and 12 oz of plain flour, tipped it all in my food processor, just as if I was going to make pastry, added two drops of vanilla essence and switched it on, When it all came together, I tipped it into a cake tin and again, with the back of a spoon, pushed it into and around the tin, until the base was covered. I always mark it into 8 pieces, it’s homemade so no need to be stingy and then, with a tea spoon, push the sides away from the tin. It stops it burning and gives it the traditional petticoat tail pattern. I baked the shortbread in the same oven but for only 15 minutes at 200. My oven is a bit unpredictable so may not be 200, but in fact a bit cooler. You will have to adjust this to suit your oven.
|Oatey Mincemeat slice at the top and shortbread at the bottom|
Here’s the finished results, cooling and ready to go into the cake tin. Most people serve shortbread with a sprinkle of caster sugar on top, I haven’t got any, so we’ll do without. Both of these would make Tesco’s ‘Finest’ seem bland and cheap, but these cost pennies. My house smells diving and I’m looking forward to a cup of tea and a nice bit of cake this afternoon.
What’s going into your cake tin this week?