Mincemeat Shortcake

Make this as a change from the usual mince pies. Best made with butter and stored in an air-tight tin.

15 minutes
20-25 minutes
8 - 10


  • 6oz self raising flour
  • 3oz caster sugar
  • 3oz butter
  • ½ teaspoon mixed spice
  • 12oz mincemeat
  • caster sugar to dredge


  1. Sift together flour and spice. Rub in butter until it resembles fine crumbs.
  2. Add sugar and mix well.
  3. Well-grease a 7 inch square baking tin and press in half the shortcake mixture, making sure it is level and goes right to the edges of the tin.
  4. Gently spread the mincemeat over. You want a nice even layer but not too thick.
  5. Scatter on the rest of the shortcake crumbs and press down gently.
  6. With a fork, lightly mark over the top with even lines.
  7. Bake in a pre-heated oven at Gas 4, 200C for 20-25 minutes until set and golden. Cut into fingers while still warm and leave to cool before lifting onto a wire tray. Sprinkle with caster sugar.