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1
Preheat the oven to 200C or 400F.
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2
Grease a shallow baking tin, 11 x 7 inches.
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3
Melt the butter or margarine gently in a large saucepan.
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4
Add the sugar and mix well.
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5
While the butter and sugar are being heated up, mix the porridge oats & flour together in a bowl.
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6
When the butter & sugar mixture have turned to liquid, take the pan off the heat and add the flour & oat mixture gradually, stirring all the time.
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7
When it is all thoroughly mixed and blended, spoon HALF the mixture into a well greased shallow baking tin.
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8
With the flat of your hand, press the mixture down firmly all over - making sure it gets into all the corners!
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9
The firmer you press, the less crumbly it will be when it has been cooked & therefore easier to pick up and eat!
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10
Next, using a tablespoon, spread ALL the mincemeat over the top - making sure it is evenly spread and goes into all those corners again!
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11
Press it down with the back of the spoon.
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12
Then spread the remaining oat & flour mixture over the top - again pressing down firmly and making sure it is evenly spread.
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13
Bake the mincemeat slices in the centre of the oven for about 20 minutes OR until the top is tinged brown - NOT too dark and brown.
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14
Remove from the oven & with a sharp knife, cut into 12 squares - BUT make sure to leave them in the tin until they are cold.
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15
It is easier to remove them this way.
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16
Sprinkle with icing sugar if you want and store in an airtight tin, that's if they are not gobbled up straight away!
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17
These can be re-heated in a warm oven OR microwave - then serve with cream or brandy butter as a nice, festive dessert.
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18
Be careful NOT to overheat in the microwave as mincemeat can really burn your mouth if it gets too hot!
