Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
You're reading one of recipes available free. Full library with Gastronome.
Place raisins in a small bowl and cover with warm water. Stir in the Calvados/brandy and let steep for 10-15 minutes, while you mix everything else up. Whisk together the flour, baking soda and salt, and set that aside too. In large pot, melt the butter over medium high heat until bubbling and beginning to turn brown. Remove from the heat, allow to cool for a few minutes, then stir in the brown sugar with a large spoon or spatula. Add the egg and vanilla, and beat well by hand to combine. Stir in the mincemeat, then add the flour mixture. Finally, drain the raisins, which should now be nice and plump and vaguely alcoholic, and stir those in at the end. Spread the dough evenly the prepared pan (it will be quite thick), and then bake for 35 minutes. The center should spring back when touched, and the edges will be golden brown. Cool completely in the pan, then give the bars a thorough dusting of powdered sugar. Cut into squares and serve.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
Japanese VG-MAX steel santoku for precision slicing and dicing
Cai dao — Chinese all-purpose blade for chopping and crushing
Yarai mixing glass — cocktail builds, infusions, fat washes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
Japanese VG-MAX steel santoku for precision slicing and dicing
Cai dao — Chinese all-purpose blade for chopping and crushing
Yarai mixing glass — cocktail builds, infusions, fat washes