The wonderful foodie and photographer Jenny Whittingham share with us an easy alternative to a traditional mince pie that is SO simple to pull together. We love the almond for a bit of a marzipany flavour, but you could use vanilla instead...
- 250g butter (room temperature)
- 100g caster sugar
- 1 tsp almond extract
- 1 tsp ground cinnamon
- 250g white spelt flour
- 140g rice flour
- 350g mincemeat
- Icing sugar + cinnamon to dust
- Preheat oven to 160c fan and line a 20cm square baking tin.
- In a stand mixer, beat together the butter, caster sugar, almond extract and cinnamon, until light and fluffy. Add the spelt and rice flour, and beat until combined into a dough.
- Press half of the dough evenly into the base of the prepared tin, and top with mincemeat. Coarsely grate the remaining dough over the top and press gently to create an even layer.
- Bake in the preheated oven for around 30 mins until golden.
- Once cool, dust with a mixture of icing sugar and cinnamon then cut into 16 squares.