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Mincemeat & shortbread squares

Mincemeat & shortbread squares

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Rating: 5 out of 5.8 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • 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.
  • Freezable
Nutrition: per square
NutrientUnit
kcal301
fat14g
saturates8g
carbs40g
sugars22g
fibre1g
protein3g
salt0.3g
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Ingredients

Method

  • STEP 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. 
  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, December 2015

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Overall rating

Rating: 5 out of 5.8 ratings

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