YIELD: 24 squares
PREP TIME:
BAKE TIME: 40 - 45 minutes

Ingredients

BASE:

1 cup ROGERS ALL PURPOSE FLOUR
1 tbsp brown sugar
1/2 cup butter

TOPPING:

1 cup ROGERS LARGE FLAKE OATS or ROGERS PORRIDGE OATS
1/4 tsp salt
1/2 tsp baking powder
2 eggs
1 1/4 cups brown sugar
1 cup mincemeat

Directions

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Preheat oven to 180˚ C (350˚F). Prepare base by combining flour and brown sugar; cut in butter. Press into a greased 2L (9” x 9”) cake pan and bake 15 minutes or until slightly browned.

Meanwhile, prepare topping by combining oats, salt and baking powder; set aside. Beat eggs until light and thick, then beat in brown sugar; stir in mincemeat. Add dry ingredients and mix until well combined. Pour topping over partially baked base and bake an additional 25 – 30 minutes. Cool, then cut into squares.

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