Mince pie shortbread bars
Makes: 10
Prep time: 20 minsTotal time: 
Recipe photograph by Maja Smend
Mince pie shortbread bars
A lovely alternative to the classic pie, crumbly shortbread is enriched with ground almonds and stuffed with a layer of juicy mincemeat
Makes: 10
Prep time: 20 minsTotal time: 
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Nutritional information (bar)
Calories
478Kcal
Fat
26gr
Saturates
14gr
Carbs
57gr
Sugars
30gr
Fibre
2gr
Protein
4gr
Salt
0.5gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 250g salted butter, softened
- 120g golden caster sugar, plus extra to dust
- 250g plain flour
- 50g cornflour
- 75g ground almonds
- zest of ½ orange
- zest of 1 lemon
- 300g mincemeat
Step by step
- Preheat the oven to 170°C, fan 150°C, gas 3 and line a 20cm square tin with baking paper, using enough to leave an overhang (this will help remove the baked shortbread from the tin). Put the butter and sugar in a large bowl and beat together until creamy. Add the flour, cornflour, ground almonds and citrus zests. Stir well until it starts to come together into a dough. Using your hands, into a dough. Using your hands, press together into a round.
- Halve the dough and press one half into the base of the prepared tin. into the base of the prepared tin. Spoon over the mincemeat and Spoon over the mincemeat and spread so you have an even layer. spread so you have an even layer.
- Place the remaining dough between two sheets of baking paper and roll out to the shape of the tin. Remove the top sheet of paper and flip the shortbread over to sit on top of the mincemeat, removing the remaining baking paper. Press down gently so it fills the tin snugly. Prick the top all over with a fork and bake for 50-55 minutes, or until golden brown. Remove from the oven and immediately sprinkle with extra caster sugar. Use a sharp knife to score and mark out 10 bars – this will make it easier to cut them when cold. Leave the shortbread to cool completely in the tin.
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When cooled, remove the shortbread from the tin and cut into bars to serve. The shortbread bars will keep for up to 1 week in an airtight container.
