This is a slightly adapted version of my grandmother Neddy’s recipe. It’s subtly Christmasy and everyone here loves it. 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.

If you make this, I would love to know. Send me a photo of tag me on social media so I can show Neddy. Thanks!

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

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

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.

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 25-30 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.

I made this recently with Anathoth Christmas mince. The tub contains 1  and a 1/3 cups of Christmas mince so I 1.5 times the  topping and upped the mixed spice and cinnamon to 1/2 tsp.

It worked a treat.