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Description
A new festive favourite - spiced, soft mincemeat met with the crunch of the salty pretzels and complimented with the sweetness of caramel all on a layer of buttery shortbread, a comforting, Christmassy traybake
Ingredients
5g
Salt
225g
Pretzels
Method
- Place the Shortbread Mix and softened butter into a machine bowl fitted with a paddle
- Mix on slow speed until a stiff dough is formed
- Press the dough into a baking tray
- Bake at 150 ̊C bake for 25-30 minutes
- Crush 200g of the pretzels, add to the mincemeat and mix
- Add the pretzel and mincemeat mixture into the baking tray on top of the shortbread
- Mix together the Toffee D’Or Caramel and salt together
- Add the caramel to a piping bag and pipe blobs of the caramel into the mincemeat mixture
- Bake in the oven at 180 ̊C for 10 minutes
- Allow to cool
- Once cooled, melt the Kiron white and add to a piping bag
- Drizzle the Kiron onto the slices, using the remaining 25g of pretzels place on top to decorate and cut into slices
