Mincemeat & shortbread squares

Mincemeat & shortbread squares

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(2 ratings)

Prep: 35 mins Cook: 25 mins - 30 mins

Easy

Cuts into 16 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.

Nutrition and extra info

  • Freezable

Nutrition: per square

  • kcal301
  • fat14g
  • saturates8g
  • carbs40g
  • sugars22g
  • fibre1g
  • protein3g
  • salt0.3g
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Ingredients

  • 250g pack butter, at room temperature
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 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)
    Deep-filled mince pie cut up

    Mincemeat

    mins-meet

    It's a classic ingredient at Christmas in small covered tarts, but mincemeat can be…

  • 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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Comments, questions and tips

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leanne175uk
30th Nov, 2017
5.05
Love these, have been making them for several years. Great alternative to mince pies. Great for gifts. Will also keep in the freezer for a few weeks so can make ahead.
heffyd
2nd Dec, 2016
5.05
Just made these in our baking group, they were delicious and very well received. We didn't have ground cloves, so replaced them with mixed spice. A lovely start to Christmas!
kleake
26th Oct, 2016
This recipe looks great, but I'm not keen on the grittiness that ground rice or semolina seem to bring to shortbread. If I increase the amount of plain flour to 400g and omit the ground rice, would this work? Thanks!
goodfoodteam's picture
goodfoodteam
1st Nov, 2016
Hi there, we haven't tested this recipe swapping more plain flour for ground rice but it shouldn't be a problem. Ground rice does indeed add a certain 'bite' and some people love this. Some recipes just use plain flour as you suggest and others a small amount of cornflour which gives a melting texture. You could experiment with switching up your ratios, sticking to the same overall quantity. Let us know how you get on!
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