Wednesday, 17 December 2008

Mincemeat Blondies

From Anthea Turner - The Perfect Christmas

Like a brownie without chocolate - delicious with a glass of mulled wine.

Makes 9 - 12

175g self raising flour

175g light soft brown sugar

50g margarine

1 large egg

4 tbsp sweet mincemeat

(I also think this needs a drop or two of milk to loosen the consistency!)

1. Pre-heat the oven to 180c. Grease the sides and line the base of a 20cm baking tin.

2. Put all the ingredients in a mixing bowl and beat together for 3 minutes until well combined. Spoon mixture into the prepared tins and level the top.

3. bake for 40 minutes until the Blondie is firm in the middle (check after 30Min's)

4. cool slightly and cut into 9 or 12 pieces. Remove from tin and place on a wire cooling rack. When completely cold store in an airtight container.

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