This is a slightly adapted version of my grandmother Neddy’s recipe. It’s subtly Christmasy and everyone here loves it. It’s a lovely slice to have in the pantry for those Christmas visitors. It also makes a great wee gift. I keep it in the freezer and bring it out to sit at room temperature to thaw, it doesn’t take long.

See notes below for nut free and store bought Christmas mince.

If you make this, I would love to know. Send me a photo or tag me on social media. Thanks!

INGREDIENTS

Base
100g chilled butter
¼ cup brown sugar
3/4 cup flour – 112g
¼ cup almond meal or fine coconut (or use 150g plain flour total)

Topping
100g brown sugar
¼ cup flour
¼ cup almond meal or leave it out for nut free
½ teaspoon baking powder
½ teaspoon salt
1/4 tsp each of mixed spice and cinnamon
1 cup fine coconut – 80g
2 eggs
1 teaspoon vanilla extract
1 cup fruit mince – homemade is best or use Anathoth – 300g

METHOD

Base
Pulse butter with flour, almond meal,/coconut and sugar until breadcrumb consistency and press into lined slice tin (20x30cm or you can use a small square one, the slice will just be thicker) Bake at 160ºC fan for 10-12 minutes.

Topping
Sift all the dry ingredients into a large bowl, mix well and add wet ingredients. Pour over base and spread out evenly. Cook for a further 30 minutes or until the topping is set and golden.

Cool before slicing. Perfect with a cup of tea!

This slice also freezes well.

For nut free – replace the almond meal in the base with flour or oats and leave out the almond meal in the topping.

Note:
I made this recently with Anathoth Christmas mince. The tub contains 1 and 1/3 cups of Christmas mince so to use the whole tub I 1.5x the  topping but upped the mixed spice and cinnamon to 1/2 tsp each.

It worked a treat.