Mattaroons’ Mince Pie Blondies Recipe

Ingredients

275g Matthew’s Cotswold Plain Flour

1tsp cinnamon

1tsp mixed spice

1tsp nutmeg

250g white chocolate chips

125g caster sugar

125g light brown sugar

200g melted unsalted butter

3 medium eggs

1tsp vanilla

250g mincemeat

50g icing sugar

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 Organic Plain Flour
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The Second in Matt Othold’s mini-series of brilliant Xmas baking recipes – thank you Mattaroons! Merging two fantastic Christmas bakes for one delicious recipe – these Mince Pie Blondies are an absolute must for any Christmas spread!  

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Mattaroons’ Mince Pie Blondies Baking Method

  1. In a bowl mix together your two types of sugars and add in your melted butter, whisk together for approx. 5mins till mixtures becomes thick and all the butter is absorbed.
  2. Add in the eggs one at a time, fully mix in each one before adding the next one.
  3. Add in the vanilla and mix through.
  4. Sieve in the plain flour and spices then gently mix till just incorporated.
  5. Add in the white chocolate and again mix through till just incorporated.
  6. Spoon ⅔ of the mixture into a lined 9’ x 9’ square pan smoothing out to all corners and sides.
  7. Using a teaspoon make small pockets of holes in the mixtures no bigger than the teaspoon.
  8. Fill the holes with small teaspoon dollops of mincemeat.
  9. Cover the tops of these with ⅓ of left over Blondie mixture smoothing out to an even layer on top.
  10. Bake in a preheated 160-degree C fan oven for approx. 30mins, leave to cool room temp 1hr then place in fridge min 4hrd - but ideally overnight - to go fudgy.
  11. Dust with some icing sugar, then cut up and enjoy!

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