Slow cooker mincemeat swirls

• Produce

  • 1 Zest

• Baking & Spices

  • 30 g Caster sugar
  • 1 tsp Cinnamon, ground
  • 100 g Icing sugar
  • 1 pinch Salt
  • 225 g Self raising flour

• Dairy

  • 55 g Butter, unsalted
  • 3 heaped tsp Buttermilk
  • 150 ml Semi-skimmed milk

• Beer, Wine & Liquor

  • 1 tsp Brandy

• Other

  • half a jar of mincemeat (I used luxury mincemeat with brandy and port

Found on bakingqueen74.co.uk

Description

Directions

• Place the flour, salt, cinnamon and clementine or orange zest in a large bowl.
• Rub in the butter then stir in the sugar.
• Pour in the milk and combine using a spoon to make a soft dough.
• Dust your work surface with flour then form the dough into a small rectangle, about a centimetre thick.
• Spread the mincemeat thickly over the dough, then roll up along the long edge to make a roll.
• Cut the roll into 8 pieces about 2 centimetres thick.
• Arrange the mincemeat swirls in the base of the slow cooker on baking paper or on a cake case.
• Cook on high for approx 1.5 to 2 hours or until firm and starting to go crispy around the edges.
• Remove from the slow cooker and leave to cool slightly.
• Make the glaze by mixing the ingredients in a small bowl. Drizzle over the swirls and enjoy immediately.