Rum butter mincemeat and pecan crumble slices
- November 2018
- Makes 15-20 squares
- Hands-on time 30 min, oven time 50 min, plus cooling
Rum butter, mincemeat and a classic crumble topping combine in this too-good-to-say-no-to traybake. It makes a scrumptious teatime treat during the festive period and is great for using up any leftover Christmas ingredients .
- 16.3g (7.5g saturated)
- 38.4g (23.4g sugars)
Arrange the squares, side by side, in a large plastic box with a lid, putting a folded sheet of non-stick baking paper between the layers. Cover and freeze for 1 month. Thaw in the box at room temperature, then refresh on a baking tray in a hot oven for 5-6 minutes. Dust with icing sugar and cinnamon, then serve warm or at room temperature. Defrosted squares will keep in an airtight tin for 2-3 days.
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