Place the flour, salt, cinnamon and clementine or orange zest in a large bowl.
225 g self-raising flour, pinch of salt, 1 tsp ground cinnamon, zest of an orange
Rub in the butter then stir in the sugar.
55 g unsalted butter, 30 g caster sugar (superfine sugar)
Pour in the milk and combine using a spoon to make a soft dough.
150 ml semi-skimmed milk
Dust your work surface with flour then form the dough into a small rectangle, about a centimetre thick.
Spread the mincemeat thickly over the dough, then roll up along the long edge to make a roll.
half a jar of mincemeat
Cut the roll into 8 pieces about 2 centimetres thick.
Arrange the mincemeat swirls in the base of the slow cooker on baking paper or on a cake case.
Cook on high for approx 1.5 to 2 hours or until firm and starting to go crispy around the edges.
Remove from the slow cooker and leave to cool slightly.
Make the glaze by mixing the ingredients in a small bowl. Drizzle over the swirls and enjoy immediately.
100 g icing sugar, 3 heaped tsp buttermilk, 1-2 tsp brandy