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Categories:
sugar honey butter Tootsie Rolls bittersweet chocolate mincemeat flour ground almonds cocoa powder cinnamon pumpkin pie spice ground cardamom ground black pepper orange mixed nuts figs apricots salt icing sugar
Viewed: 4 - Published at: 8 years agoIngredients
- 1/3 cup sugar
- 1/2 cup honey
- 50 g butter
- 100 g miniature Tootsie Rolls
- 70 g bittersweet chocolate, chopped
- 300 g mincemeat (I used " All In" Meatless Mincemeat)
- 1 cup flour
- 2/3 cup ground almonds
- 1 cup cocoa powder
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground black pepper
- 1 grated orange, zest of
- 300 g mixed nuts (and or or seeds, I used almonds, walnuts, cashews, sunflower seeds, and pumpkin seeds)
- 50 g chopped dried figs
- 50 g chopped dried apricots
- 1 pinch salt
- icing sugar, to dust
Method
- Preheat oven to 320°F and line a 9" square pan with parchment.
- Stir sugar, honey, butter, Tootsie Rolls, chocolate and mincemeat in a pan over low heat for 3-5 minutes until sugar dissolves.
- Sift flour, ground almonds, cocoa and spices into a large bowl.
- Add zest, nuts, figs, apricots, salt and mince mixture.
- Stir to combine well - it will be quite stiff.
- Press into the prepared pan (I like placing a piece of parchment or cling wrap on the surface and using a second pan to press it evenly).
- Bake for 30-35 minutes, until firm and dull-looking on top.
- Cool in pan, then invert onto a board and dust with icing sugar.
- Cut into 36 pieces.
- Wrap well in plastic and age at room temperature for 1 day, then transfer to an airtight container in the fridge for up to 1 month.
