Name: Old-fashioned fruit squares
Cook time: 40 min
Total time: 40 min
Yield: 28 servings
Cuisine: Bake
Ingredients: 250.00 g butter room temperature; 125.00 ml sugar; 1.00 eggs whisked; 500.00 ml flour cake; 10.00 ml Baking powder; salt pinch; 454.00 g fruit mincemeat; 15.00 ml sugar; 15.00 ml jam apricot; 45.00 ml water; 5.00 ml brandy or vanilla essence; 100.00 ml butter; 125.00 ml sugar; 500.00 ml oats; 2.00 eggs whisked

Recipe Disclaimer

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Ingredients (15)

PASTRY

250.00 g	butter — room temperature
125.00 ml	sugar
1.00	eggs — whisked
500.00 ml	flour — cake
10.00 ml	Baking powder
	salt — pinch

FILLING

454.00 g	fruit mincemeat
15.00 ml	sugar
15.00 ml	jam — apricot
45.00 ml	water
5.00 ml	brandy — or vanilla essence

TOPPING

100.00 ml	butter
125.00 ml	sugar
500.00 ml	oats
2.00	eggs — whisked

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Method:

Preheat the oven to 180 ºC and spray a fairly deep Swiss roll tin with non-stick spray.
Cream the butter and sugar until light and fluffy, add the egg and beat well. Sift together the dry ingredients and add. Mix to form a manageable dough, adding more flour if necessary.
Press the dough evenly into the tin and set aside.
Place all the ingredients for the filling, except the brandy, in a saucepan and heat slowly to dissolve the sugar. Bring to the boil and simmer slowly for two minutes.
Remove from the heat, cool well and add the brandy. Spread the mixture evenly over the crust.
Melt the butter and sugar over low heat while stirring continuously. Remove from the heat, add the oats and cool slightly.
Add the eggs, salt and mix well. Spread the mixture evenly over the fruit layer.
Bake for 40 minutes until golden brown and done. Cool and cut into squares.
Makes about 28 squares.