Name: Mincemeat & shortbread squares
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: Cuts into 16 squares
Ingredients: 250g pack butter at room temperature; 100g golden caster sugar; 1 tsp vanilla extract; 11/4 tsp ground cinnamon; 1/2 tsp ground cloves; 250g plain flour; 140g ground rice; 350g mincemeat (top-quality or homemade); 2 tbsp granulated sugar

Home
Recipes
Mincemeat & shortbread squares

Mincemeat & shortbread squares

Good Food team

Save recipe

Cuts into 16 squares

Easy

Prep: 35 mins

Cook: 25 mins - 30 mins

A star rating of 4.8 out of 5.23 ratingsRate

loading...

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

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

Units:

MetricUS

250g pack butter

at room temperature
100g golden caster sugar
1 tsp vanilla extract
11/4 tsp ground cinnamon
1/2 tsp ground cloves
250g plain flour
140g ground rice
350g mincemeat

(top-quality or homemade)
2 tbsp granulated sugar

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per square

kcal301
fat14g
saturates8g
carbs40g
sugars22g
fibre1g
protein3g
salt0.3g

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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.23 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now