Shortbread Mincemeat Slices with cherries
So I like a mince pie, but I’m not blown away with all that pastry – please don’t hate me. However I have developed these Shortbread Mincemeat Slices with cherries and I much prefer these ….. hands down
All the same flavours as a mince pie, but with buttery shortbread, flavour packed mincemeat with a layer of ruby red Glace cherries, topped with a crumble style topping – oh my so so good. And super festive. The whole kitchen smells like Christmas when you bake them
Yes they are rich but you can cut to any size….
I like small squares served with coffee, or a slightly more substantial slice if I’m really craving sweetness and having as dessert warm with ice cream 🙂
So what actually is mincemeat?
Well according to Wiki
Mincemeat is a mixture of chopped dried fruit, distilled spirits and spices, and sometimes beef suet, beef, or venison.
Originally, mincemeat always contained meat. Many modern recipes contain beef suet, though vegetable shortening is sometimes used in its place.
Variants of mincemeat are found in Australia, Canada, New Zealand, northern Europe, Ireland, South Africa, the United Kingdom and the United States.
You can easily make your own mincemeat- but I always buy mine.
Any good quality supermarket jar is perfect for this recipe – I always buy the boozy luxury stuff – but that’s just me <3
Mincemeat Traybake – Alternative Mince Pie
It’s sort of like a mincemeat traybake as it’s all made in one tray – super simple
It cuts into 20 squares (they are rich) or 16 nice slices – whatever you fancy really
Step by Step to your Shortbread Mincemeat Slices or Squares
Rub your cold butter into your flour until it resembles breadcrumbs
Stir in your golden caster sugar
Empty half your mix into your greased and lined tin and press down and smooth out with the back of a metal spoon
Take your jar of mincemeat and using a teaspoon dot all of it over the base – smooth to a layer
Taking care not to drag the shortbread base mix with you into the mincemeat
Next distribute your cherry halves evenly on top of the mincemeat
Tip the remaining half of your mix on top of the cherries – you do not need to press it down, simply make sure there is a covering over all the filling! It’s like a Mincemeat crumble
And finally BAKE
Leave your Shortbread Mincemeat Slice to cool in the tin overnight and slice the next day
It firms up and makes it so much easier
Just look – way better than a mince pie
How to serve your Shortbread mincemeat slices
I like a small slice with a coffee or tea
Alternatively it’s also delicious warm served with cream, ice cream or custard
Perfect for the cake tin or lunch boxes and very transportable
Mincemeat Slice Recipe Alternatives & ideas
Why not add a few oats to the top half of the topping mix it’s almost a mincemeat crumble slice recipe
Or maybe a few nuts? Almonds or maybe hazelnut
Mincemeat slice with oats, or chopped apples in the mix too to make an Apple & Mincemeat slice?
Or add a few of your favourite spices – cinnamon? Nutmeg? Mixed Spice?
I really hope you enjoy these slices and let me know what you think
Big Love Clare
Other Christmas delights
I’ve also recently published my show stopping Festive Christmas Cheesecake – Have a go it really is easy!
Shortbread Mincemeat Slice
- 8 x 12 inch baking tray / 20.3 x 30.5cm
- 400 grams Plain Flour
- 250 grams Butter Fridge temp - cubed
- 50 grams Golden Caster Sugar
- 400 grams Mincemeat jar
- 100 grams Glace Cherries halved
- Pre-heat your oven to 180C / 350F / Gas 4
- First grease and line your baking tin with baking paper
- In a large bowl add you flour and cubed fridge temperature butter, rub the butter into the flour with your finger tips until it resembles breadcrumbs
- Next stir in your sugar
- Tip half the mix into your greased and lined tin and using a metal spoon press down and smooth
- Open your mincemeat and using a teaspoon dot all over the base to form a layer (do not drag the mincemeat over the base else it will lift the shorbread)
- Distribute your chopped cherries over the mincemeat
- Finally tip the remaining half of your mix over the cherries and cover the filling. You do not need to press it down
- Bake for approximately 35-40 minus until, golden brown
- Leave to cool in the tin overnight if possible before slicing. This will help it firm up and makes it much easier to slice