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Mincemeat & shortbread squares

An easy alternative to mince pies. For a festive presentation, pile the squares on a cake stand and top with holly and a snowy dusting of icing sugar.

  • Prep: 35 mins
    Cook: 30 mins
  • Cuts into 16 squares
  • Easy
  • Cuts into 16 squares
  • Easy
  • Calories 301
  • Carbohydrates 40
  • Saturated Fat 8
  • Sugar 22
  • Protein 3
  • Fat 14
  • Fibre 1
  • Salt 0.3

Nutrition per serving

  • Calories 301
  • Carbohydrates 40
  • Saturated Fat 8
  • Sugar 22
  • Protein 3
  • Fat 14
  • Fibre 1
  • Salt 0.3

Ingredients

  • 250g pack butter, at room temperature
  • 100g golden caster sugar
  • 1 tsp vanilla extract
  • 1¼ tsp ground cinnamon
  • ½ tsp ground cloves
  • 250g plain flour
  • 140g ground rice
  • 350g mincemeat (top-quality or homemade)
  • 2 tbsp granulated sugar

Method

  1. Heat oven to 180C/160C fan/gas 4 and line the base and sides of a 20cm square tin with baking parchment. Beat the butter, sugar, vanilla, 1 tsp of the cinnamon and the cloves together with an electric whisk until pale and fluffy. Stir in the flour and ground rice first with a spoon, then get your hands in and knead to a smooth dough.

  2. Halve the dough and press one half evenly into the base of the tin. Spread the mincemeat over the top, leaving a 1cm border around the edge. Roll out the remaining dough between 2 sheets of baking parchment to a 20cm square, then slide onto the mincemeat. Seal around the edge with your fingers gently press all over until dimpled, then prick all over the top with a fork.

  3. Bake for 25-30 mins until lightly golden. Mix the granulated sugar with the remaining 1/4 tsp cinnamon and sprinkle over the top. Cool in the tin before cutting into squares. Will keep for 3 days in an airtight container.

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