Sandwich Biscuits Made Easy
Last weeks Sunken Pear and Chocolate Cake won me the accolade of Star Baker on both the GBBO Bloggers Challenge and GBBOTwitterBakeAlong, but I’m not going to win any prizes this week though. That’s not to say that this weeks bake is not a good one. These Almond and Mincemeat Bars are not too sweet and seriously moorish, but I may have cheated a little for my GBBOBakeOff inspired bake this week. Contestants on the show were asked to create 24 sandwich biscuits. That is 48 identical biscuits sandwiched together with a filling. Well I was seriously strapped for time this week and sandwich biscuits do take a while to make, so true to the blogs name I thought, how can I make this recipe easy?
The answer is have two larger layers of biscuit sandwiched together and cut into individual biscuits. Technically its still a sandwich biscuit and although there are only 16 I could have made 24 but I wanted a good sized biscuit. And so you have it. This is my interpretation of the task made easy – Almond and Mincemeat Bars.
Almond and Mincemeat Bars
- 125 g butter softened
- 125 g golden caster sugar
- 1 egg seperated
- ¼ tsp almond extract
- 250 g plain flour
- 125 g ground almonds
- 300 g sweet mincemeat
- 50 g flaked almonds
- Preheat the oven to 180℃ (170℃ fan)/350°F/gas mark 4.
- Place the butter and sugar in a mixing bowl and beat until soft and well combined. Add the egg yolk and almond extract and most of the egg white. Beat to combine.
- Add the flour and ground almonds and mix to form a smooth dough.
- Divide into two pieces and roll out one half to fit a 20 x 30 cm (8 x 12in) cake tin.
- Spread the mincemeat over the pastry. Then roll out the remaining pastry and lightly press on top.
- Brush the top of the pastry with a little egg white, then sprinkle the almonds on top.
- Mark into 16 bars. Bake for about 25 minutes or until golden. Allow to cool slightly in the tin before removing to a wire rack to cool.
Step by Step Almond and Mincemeat Bars
Hints, Tips and Variations
- If you do not have the correct size tin, roll out the pastry to the same size and place in a baking sheet. Cover with mincemeat but do not spread right to the very edge of the dough. Cover with remaining dough and chill for at least 30 minutes before marking into bars and baking.
- You may find it easier to roll the pastry between two sheets of cling film or baking parchment.
- I used my homemade mincemeat which is less sweet than shop bought mincemeat. If you do not have any consider adding some lemon juice or chopped apple to make the shop bought mince meat less sweet tasting.
- You can vary the filling. Raspberry jam or lemon curd would be delicious.