Nothing says British Christmas like mincemeat. By the Victorian era, cooks were starting to make mince without meat, but the tradition of suet remains. You can substitute shortening to get a similar result. My local butcher gives it to me free so you may wish to give it a try.
Once you have made a large batch of mincemeat you can easily prepare a number of delicious sweets for visiting guests over the holidays.
Course Afternoon Tea
Cuisine English, Vegetarian, Victorian
Cook Time 30minutes
Total Time 30minutes
2 cups whole wheat flour
1 cup sugar(or sugar substitute)
1 tsp. baking powder
¾ tsp. salt
¾ cup medium rolled oats
2/3 cup unsalted buttersoftened
1 cupNot Quite TraditionalMincemeat
1 cup icing sugarshifted
¼ tsp. ground ginger
2–3 tbsp. milk
Preheat oven to 350°F. Prepare a 9 inch square pan by lightly greasing.
Mix together the flour, sugar, baking powder, salt and rolled oats. Cut in the butter until it is thoroughly mixed in, then add the egg and mix thoroughly.
Press half of the oat mixture into the pan. Spoon themincemeat on top of the crumble. Crumble the remaining oat mixture on top of themincemeat.
Bake for 30 to 35minutes.
While cooling mix the icing sugar and ginger, adding enough milk to thin to drizzling consistency. Drizzle over the warm pan. Cool and cut into bars.