Orange and almond mincemeat fingers

Well today is my day for posting and it just happens to have landed on St. Stephen’s Day…

Orange and almond mincemeat fingers

And… If you are feeling anything like me you probably don’t want to look at anymore food, let alone bake for that matter. As I’m sure a lot of bellies will be still feeling the effects from yesterday’s festive over indulgence and fridges are bursting open with left-overs, with little or no need to cook today.

With this in mind, I thought I’d share a little bake I made for the small one’s recent school Christmas craft fair. So bookmark this one to bake before the holiday season ends… before the banter turns from food and presents to diets and sun holidays… before we have to wait another year for an excuse to eat without shame, so many delightful treats in such a short period of time.

Orange and almond mincemeat fingers

Or if for no other reason, these little mouthfuls are a great way to use up any half empty jars of mincemeat lying about. Spread lightly over an orange flavoured sponge base, just the right amount and finished with a sprinkling of flaked almonds and vanilla sugar these little bakes are equally delicious smothered with cream or merely enjoyed as they are with a hot cuppa.

And now… I’ll bid you a good day with a wish for a very Happy St. Stephens Day and go back to enjoying doing nothingness for today… just some good ole family quite time with the hubby, the small one and a mammoth delivery of toys. Thank you Santa.

Orange and almond mincemeat fingers copy

Orange and almond mincemeat fingers

Makes 18 fingers • Baking time: Approx 25-30 minutes

4 tablespoons of mincemeat
1 tablespoon of whiskey
200g plain flour
200g castor sugar
1 teaspoon baking powder
Zest of half an orange
100ml baking liquid
2 medium eggs
100ml buttermilk
Vanilla sugar to dust

1. Pre heat oven to 180c/Gas 4/160c (fan). Grease and line a 20cm x 30cm baking tray.
2. Mix the mincemeat and whiskey together and set aside.
3. Sieve the flour and baking powder into a bowl. Add to it the castor sugar and orange zest and make a well in the centre.
4. Add to this all the wet ingredients and mix together until smooth.
5. Pour the mixture into the prepared tray and bake for approx 10-12 minutes (the sponge should be starting to harden). Take it out of the oven and spread the mincemeat over the top. Sprinkle with flaked almonds and bake for another 15 minutes or until the sponge is golden and coming away from the sides of the tin.
6. Leave to cool completely in the tray. Cut into 9 strips diagonally, then cut each one in half again so you have 18 slices. Sprinkle with vanilla sugar.

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If you enjoyed these you might also like…
Blueberry and almond squares
Coconut cake slices
Spiced apple swirls


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