Gluten Free Cranberry and Ginger Mincemeat Crumble Slices - Coeliac Sanctuary

https://www.coeliacsanctuary.co.uk/recipe/gluten-free-cranberry-and-ginger-mincemeat-crumble-slices

Posted On: 29th November 2022

Do you want something a little different that your average mince pie? Why not try mincemeat crumble slices, with a gluten free base and crumble and added cranberry sauce and ginger. Simple to make with basic ingredients. A layer of a almost gluten free shortbread base topped with cranberry sauce and mincemeat and finished with a ginger gluten free crumble top! Completely morish and perfect for Santa at Christmas.

Gluten Free Cranberry and Ginger Mincemeat Crumble Slices

Ingredients

Biscuit base
200g gluten free plain flour
50g caster sugar
110g unsalted butter

Middle Layer
350g mincemeat (I used Robertsons, most are fine but double check to make sure the one you get is gluten free or see note at the bottom to make your own)
4tbsp cranberry sauce

Crumble
160g gluten free plain flour
1tsp ground ginger
1/2tsp ground cinnamon
25g caster sugar
100g unsalted butter

Preparation Time: 30 Mins
Cooking Time: 40 Mins

This recipe contains

Dairy

Method

1. Place the flour and sugar from the biscuit base ingredients into a large bowl. Break the butter into the bowl and then rub in with your fingers until you get a breadcrumb consistency.

2. Grease and line a square/rectangle tin (my tin is about 6x7inch, a 6 or 7inch square will also be fine and you would probably even get away with an 8in, just the base will be thinner). Pour the crumbs into the tin and press down well using your fingers or a spoon. Press until tightly compact.

3. Place in an oven preheated to gas mark 4 and bake for 15-20 mins until the top starts to slightly brown.

4. Whilst the base is baking you can make the crumbles, make in the same way as the base, by placing all ingredients except the butter in a bowl, break in the butter and rub in with your fingers until breadcrumbs.

4. Remove the base from the oven and let it settle for a few mins then spread over the cranberry sauce. To make it easier to spread you can heat the cranberry sauce for 20 seconds in the microwave.

5. On top of the cranberry sauce spread over the mincemeat. Most supermarket mincemeats are gluten free but remember to double check the ingredients as odd ones aren't safe. Make sure the mincemeat is covering the whole base.

6. Next scatter your crumble over the top, you should have a nice thick layer completely covering the mincemeat.

7. Place the crumble slice back in the oven on gas mark 4 for another 15-20 mins until the crumble just turns golden.

8. Remove from the oven and let cool completely before attempting to remove from the tin as the base will just break apart. I let mine go as cool for an hour or two on the side and then chilled just to firm it up a little more but not to the base sets hard (you need to be able to cut it). Cut into slices in the tin and then lift out, use the greaseproof paper to help you.

NB: if you want to make your own mincemeat Gluten Free Alchemist has a beautiful recipe which is suet free and boozy!

This recipe makes 9 slices
Nutritional info per slice