I’ve got used to buying a couple of extra jars at Christmas just so that I can enjoy all the festive flavours at the start of the new year too. I love the fruit, the mixed spice and the pastry and cake combination of this slice recipe. It’s so moreish and one the whole family love. If you love mincemeat, you’ll need to try this traybake using mincemeat. How do you slice these Mincemeat Slices?

This festive mincemeat traybake recipe makes a great alternative to a standard mincemeat sponge cake recipe and can be made in a food processor or by hand like with all our baking recipes. I love using the mixer as it cuts down the time involved but I always fold the ground almonds in by hand, making sure enough air stays in the mix. Once baked, it keeps well in an airtight container for a few days.Slowly pour in the ice water until the mixture just starts to clump together. Split the dough in 2, wrap in cling film and chill in the fridge for 1-2 hours. Lay this piece of dough over top of the tray and crimp the excess from the bottom layer over the top to seal everything together. Add on the star cuts-outs from earlier. Roll out the second dough into a rectangle the size of the pie dish, and cut out star shapes with a cookie cutter, keeping the cut-outs to one side.

Mince pie slices are something I would happily eat through the spring summer autumn winter. It’s a shame I can only buy mincemeat through December! However, I have started making Slow Cooker Mincemeat so I always have a supply to hand and can make this mincemeat tray bake whenever I like! Any regular reader will know that I love finding alternative ways to use mincemeat and my latest creation is this mincemeat slice tray bake. It has all the flavours of Christmas mince pies but feels like a much more decadent bake and makes a nice change from making mince pies over the festive season. In a stand mixer, add the butter, flour, sugar, salt and shortening, and mix on low until it reaches a breadcrumb-like consistency.Cover the pie with egg wash and sprinkle caster sugar on top. Bake at 180°F for 30-35 minutes, or until golden. When the traybake cake comes out of the oven it has a rustic unfinished edge to it. I slice the edges off before cutting the cake into prettier slices and we then have that served with custard for a really homely and easy dessert, a great crumble alternative! Fold in the ground almonds and flour and pour the mixture on top of the mincemeat inside the pastry case. Grease or line a deep baking tray or oven dish with baking paper or baking parchment before lining with pastry.