This fruit mince slice with buckwheat recipe is based on my raspberry coconut slice. A great alternative to fruit mince pies so much easier to make. To make this slightly healthier and gluten-free I have changed my original recipe to use buckwheat flour. I use a store-bought jar of fruit mince to make it simple and taste like a festive treat and much easier than making mince pies.

Takes = 15 minutes to prep. without baking time
Bakes = 40-45mins
Makes = 16 to 20 squares

Ingredients

  • Buckwheat Flour (or your preferred flour)– 200g (1.5 cups)
  • Castor Sugar – 150g (3/4 cup)
  • Unsalted Butter (chilled) – 125g (1/2 cup or 1 stick unsalted butter)
  • Large eggs –  3 eggs
  • Vanilla essence – 1 tsp
  • Fruit mince (store bought jar) – 411g  
  • Desiccated coconut – 200g (about 2.5 cups)

Method

  1. PREHEAT OVEN – 170˚C
  2. GREASE and line square cake tin 23cm (9 inch) brownie tin
  3. MIX flour, 1/2 of the sugar and butter to resemble fine bread crumbs
  4. ADD one egg and vanilla and mix to form a dough
  5. PRESS into the prepared base, punch a few holes with a fork and bake for 15 to 20 minutes until golden
  6. SPREAD over fruit mince over the warm biscuit base
  7. WHISK two eggs and the balance of sugar then stir in the coconut and spread over the slice.
  8. BAKE 25 minutes until golden
  9. COOL completely then cut into pieces.