This Mincemeat and Almond Shortbread recipe is adapted from Rachel Allen’s Rachel’s Favourite Food for Friends, and it’s the perfect thing to bake at Christmas — whether you’re serving it with a cuppa or wrapping it up as a homemade gift. The ground almonds give the shortbread a lovely soft, buttery texture, and the mincemeat layer through the middle means you get all the festive flavour without needing to make a full mince pie.
It’s a straightforward bake that’s easy to get the kids involved in too, especially the mixing and the icing sugar dusting at the end.
Makes 32 squares.
Ingredients
- 25g caster sugar
- 250g butter, softened
- 250g flour (or 375g flour if you don’t want to use ground almonds)
- 125g ground almonds
- 300g mincemeat
- Icing sugar, to dust — or make a simple water icing and spread it over the top instead
Method
1. Preheat the oven to 180°C.
2. Cream the butter in a bowl with a mixer, then add the caster sugar, flour and almonds and bring it all together with your hands. Alternatively, put the caster sugar, butter, flour and ground almonds in a food processor and whizz until everything just comes together.
3. Divide the dough in two. Shape one half into a flat round and place it in the freezer while you work (don’t get distracted and forget it’s in there!), then press the other half into a 23 x 33cm Swiss roll tin.
4. Thinly spread the mincemeat over the shortbread base, making sure to cover it all.
5. Take the remaining dough out of the freezer and place it between two sheets of cling film. Roll it out into a rectangle the same size as the tin.
6. Peel off one layer of cling film and place the rolled-out shortbread on top of the mincemeat, cling film side up. Smooth out the dough and trim off any excess from around the edges, then peel off the remaining cling film.
7. Bake for 45 to 50 minutes, until pale golden brown and cooked through. Place on a wire rack and let it cool completely before dusting with icing sugar or spreading over the water icing. Cut into squares and remove from the tin.
Frequently Asked Questions
Can I make this shortbread ahead of time?
Yes — it keeps well in an airtight container for several days, so it’s a handy one to bake ahead of the Christmas rush.
Can I freeze mincemeat and almond shortbread?
Baked shortbread squares freeze well. Cool them fully, layer with baking paper in an airtight container, and thaw at room temperature before serving.
Do I have to use ground almonds?
No — if you’d rather leave them out, simply use 375g flour in total instead of the 250g flour and 125g ground almonds combination.
Can I use a different jar of mincemeat?
Yes, any good-quality mincemeat works well here — homemade or shop-bought.
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Looking for more festive baking and recipe ideas? Check out our collection of Easy Christmas Recipes for more treats to make with the family this year.
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