- 400g self raising flour
- 75g icing sugar
- 7g sachet of yeast
- 250ml warm water
- Two large teaspoons of mince meat
- Half a shot of Cognac
- Brown sugar
Mix the flour, icing sugar, yeast and water together in a bowl with a knife. It will form a thick dough. Take it out of the bowl and knead on a floured board for 3-4 mins.
Press it into a large rectangle with your hands. It wants to be quite think (about a centimetre). Now a very think layer of mincemeat on the dough then add a good sprinkling of brown sugar and the cognac.
Fold one edge in to about 2/3 of the way across the shorter side of the rectangle then fold the other side over it. Now pinch hard at the place where you think the cracker bit should be.
Pop it on some baking paper and put in the oven - I had NOT turned it on beforehand so I let it heat up with the oven for 10 minutes and then took it out so that it did not start to cook. When the oven reached 180 I put it in for 15 mins at 180. After this point it should be nice and dark on top - I then covered it with foil and cooked it for a further 4 mins.