Shortbread Mincemeat Slices with Cherries
I enjoy a mince pie, but I prefer these Shortbread Mincemeat Slices with cherries — all the same festive flavours with a buttery shortbread base, flavour-packed mincemeat, a layer of ruby-red glace cherries and a crumble-style topping. They’re indulgent, festive and utterly moreish.
Luxury Mince Pies, Almost
These slices are super festive and fill the kitchen with Christmas aromas as they bake. They are rich, so cut them to suit the occasion: small squares with coffee, or larger slices served warm with ice cream for dessert.
What Is Mincemeat?
Mincemeat is a mixture of chopped dried fruit, distilled spirits and spices, and sometimes suet or minced meat in older recipes. While historical recipes often included meat, modern versions are usually fruit- and spice-forward. You can make your own, but a good-quality jar of boozy luxury mincemeat works perfectly for this recipe.
Mincemeat Traybake — An Alternative to Mince Pies
Think of this as a mincemeat traybake: everything assembled in one tin for simple baking. The recipe yields about 20 small squares or 16 larger slices. It’s an easier and more luxurious alternative to traditional mince pies.
Step by Step to Your Shortbread Mincemeat Slices or Squares
See recipe card below for full quantities and timings
Step 1
Rub cold, cubed butter into the flour with your fingertips until the mixture resembles breadcrumbs.
Step 2
Stir in the golden caster sugar until evenly distributed.
Step 3
Tip half of the shortbread mix into a greased and lined 8 x 12 inch (20.3 x 30.5 cm) tin. Press down and smooth with the back of a metal spoon to form an even base.
Step 4
Using a teaspoon, dot the mincemeat over the shortbread base and smooth into a layer. Take care not to drag the base mix into the filling. Distribute halved glace cherries evenly on top of the mincemeat — no need to rinse them.
Step 5
Scatter the remaining shortbread mix over the cherries to cover the filling; there’s no need to press it down — the texture should resemble a crumble topping. Bake until golden brown.
Top Tip
Allow the traybake to cool in the tin overnight before slicing. This helps it firm up and makes clean slicing much easier.
Just Look — Way Better Than a Mince Pie
How to Serve Your Shortbread Mincemeat Slices
Serve small slices with coffee or tea, or warm larger slices with thick double cream, ice cream or custard. Brandy cream or brandy butter are also lovely options. These slices travel well and are great in cake tins or lunchboxes.
Recipe Alternatives & Ideas
- Add a few oats to the top half of the topping to create a mincemeat crumble slice.
- Stir in chopped nuts such as almonds or hazelnuts for extra crunch.
- Add chopped apples to the mincemeat for an Apple & Mincemeat slice variation.
- Boost spice with cinnamon, nutmeg or mixed spice to taste.
- Swap mincemeat for jam or lemon curd for a different flavour profile.
Storage
Store slices in an airtight container at room temperature or in the fridge for a few days. Freezing is untested here — they may soften, so try freezing a small portion first if you wish and let me know how it goes.
Big love, Clare
Other Christmas Delights
Also try the Festive Christmas Cheesecake for an easy show-stopping dessert, or make Chocolate Christmas Trees from Nutella and puff pastry for a festive breakfast treat.
Shortbread Mincemeat Slice
20
40
1
20
248kcal
Equipment
-
8 x 12 inch baking tray / 20.3 x 30.5cm
Ingredients
- 400 grams Plain Flour
- 250 grams Butter Fridge temp – cubed
- 50 grams Golden Caster Sugar
- 400 grams Mincemeat jar
- 100 grams Glace Cherries halved
Instructions
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Preheat the oven to 180°C / 350°F / Gas 4.
-
Grease and line the baking tin with baking paper.
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In a large bowl combine flour and cubed, fridge-temperature butter. Rub the butter into the flour with your fingertips until it resembles breadcrumbs.
-
Stir in the sugar.
-
Tip half the mix into the tin and press down and smooth with a metal spoon.
-
Open the mincemeat and dot teaspoons of it all over the base to form a layer — avoid dragging the mincemeat over the base or it will lift the shortbread.
-
Distribute the chopped cherries over the mincemeat.
-
Tip the remaining mix over the cherries to cover the filling; do not press it down.
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Bake for approximately 35–40 minutes until golden brown.
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Leave to cool in the tin overnight if possible before slicing to allow the traybake to firm up.
