...... or, clearing the store cupboard!
One of the reasons I keep returning to this recipe, besides how delicious it is, is that it is so quick to make, and doesn't require any fresh ingredients such as eggs or milk. The filling is very adaptable, as witnessed by the filling I used this time, in an attempt to use some of the remnants of my baking supplies, lingering in jars and packets.
I followed the recipe here, including adding chopped toasted hazelnuts to the topping. This time the filling was:
the last of a jar of mincemeat - 200g
the scrapings from a jar of ginger curd* - 50g
currants - 50g
two balls of stem ginger, finely chopped
2 tablespoons of syrup from the stem ginger jar
*the ginger curd was lemon curd with added fresh ginger, but it didn't taste strongly of either lemon or ginger, although it was tart. It was a disappointment, flavourwise, but I wasn't going to waste it if I could find a use for it.
Adding the other ingredients to the mincemeat toned down it's spiciness and sweetness, but I still didn't get as much of the ginger flavour as I'd hoped for. That didn't stop the shortbread squares being as good as usual though! The crumbly shortbread, subtly spiced filling and crunchy hazelnuts in the topping all blended together well.
I love recipes like this that can be adapted to whatever I have in stock. They sound delicious and ONE DAY I WILL get round to making them (or one of your variations!).
ReplyDeleteThis is a great idea for using up the cupboard bits and definitely a recipe to keep in mind. But, for the moment, I'm putting off the idea of mincemeat for as long as possible.
ReplyDeleteI thought it was time to finish up last year's mincemeat, Phil.
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