This is a recipe for an Aussie crumble slice, or traybake if you’re making it in the UK! The filling is fruit mince, from a jar of beautiful dried fruit and spices preserved in brandy that I was using over Christmas.
If you don’t have any on hand – and I guess if it’s not Christmas you may not – just soak 150g of sultanas and raisins in two tablespoons of brandy for a few hours or over night, with a 1/2 teaspoon each of cinnamon and nutmeg.
The basic slice is pretty versatile, so you could even substitute some berries for the fruit mince too.
250g softened butter
100g raw sugar or golden caster sugar
100g self raising flour
50g plain flour
1 teaspoon vanilla extract
150g or to taste of homemade or good quality bought fruit mince
1/4 of the shortbread mix
50g plain flour
Preheat oven to 160 degrees C fan forced, 180 degrees C non fan forced.
In a food processor, cream the butter and sugar and vanilla extract, just until well mixed. You’re not looking for a fluffy creamed mixture. Pulse in the flour and mix until incorporated into the butter/sugar mixture.
Spread 3/4 of the shortbread mix in a rectangular baking tin. I used 9” x 13” tin. I Leave the remaining 1/4 in the food processor. Place in the preheated oven and bake for 10 minutes until the base has risen slightly and is a pale golden colour. It will still be very soft.
Remove from the oven and place spoonfuls of the fruit mince on top, spreading evenly and being careful not to squash the base too much.
For the crumble, to the remaining 1/4 shortbread mix in the food processor, add 50g plain flour. Pulse a few times to just incorporate the flour. Use your judgement about the flour. You may need to add a little more after you’ve done pulsing in order to get a good crumble consistency.
Scatter the crumble in lumps over the top of the fruit mince.
Return to the oven and bake for 20-25 minutes or until the crumble topping is golden brown.
Remove from the oven and leave to cool in the tin completely before cutting into slices.