Mincemeat Streusel Slice

Mincemeat Streusel Slice – Christmas Mince Pies without the fuss! A delicious buttery shortbread traybake with a mincemeat filling & an almond crumble topping.

Mincemeat Streusel Slice - Christmas Mince Pies without the fuss! No rolling out & no fancy stars to cut out. A delicious buttery shortbread traybake with a mincemeat filling & a crumbly almond streusel topping.

NO FUSS MINCEMEAT STREUSEL SLICE – MINCE PIES IN A TRAYBAKE

Although I love Christmas baking during the build up to the festive season, some times things can become a bit hectic.

The other year, when I’d booked to sell my home bakes through local Christmas markets, I knew I was going to be extra busy.

I also knew there’d be a high demand for mince pies. But the prospect of rolling out and cutting all that pastry plus not having enough pie tins to make pies in bulk really sapped my enthusiasm.

I needed to come up with an easier alternative to traditional mince pies and settled on traybakes – the perfect answer for markets, fayres, fetes and families.

Mincemeat Streusel Slice - Christmas Mince Pies without the fuss! No rolling out & no fancy stars to cut out. A delicious buttery shortbread traybake with a mincemeat filling & a crumbly almond streusel topping.

I opted for a shortbread base. Easier than pastry to make and handle, plus there’s no need to roll it out if you don’t want to – you can simply press it into the tin.

Sticking with the traditional mincemeat filling, I just needed a topping. As I love a streusel topping, I decided to go with a variation on the topping I used on my Peach Streusel Tray Bake.

And that’s how Mincemeat Streusel Slice came about – my twist on a traditional mince pie. A delicious buttery shortbread traybake with a mincemeat filling and an almond crumble topping.

Our twist on a mince pie has become a real family favourite at the Kitchen Shed. As a matter of fact, I now make more mincemeat slice than mince pies. We love a slice served warm with cream, custard or brandy butter.

WHAT DO I NEED TO MAKE MINCEMEAT TRAYBAKE ?

It’s a short list of ingredients for the shortbread and almond topping.

  • Butter
  • Sugar
  • Plain flour or all purpose flour
  • Cornflour or cornstarch
  • Ground almonds
  • Baking powder

Lastly, one jar of mincemeat.

WHAT IS MINCEMEAT?

Back in the 16th century mincemeat contained meat. I’m pleased to say we lost the meat sometime in the late 19th century.

Today it contains a selection of dried fruits, usually currants, raisins and sultanas with candied peel.

It’s slowly cooked with apple, sugar, spices and beef or vegetable suet.

I love the smell of mincemeat when it’s cooking because it seems to fill the whole kitchen with the scent of Christmas.

Mincemeat Streusel Slice - Christmas Mince Pies without the fuss! No rolling out & no fancy stars to cut out. A delicious buttery shortbread traybake with a mincemeat filling & a crumbly almond streusel topping.

TOP TIPS FOR MAKING MINCEMEAT CRUMBLE SLICE

The shortbread is parbaked before the filling and topping is added. This ensures the shortbread is completely cooked through. Don’t skip this step.

If you want to get ahead with making your Mincemeat Crumble Slice the shortbread dough and streusel can be frozen. Just take out of the freezer to defrost for a few hours at room temperature before assembling with the mincemeat and then popping into the oven.

Mincemeat Streusel Slice - Christmas Mince Pies without the fuss! No rolling out & no fancy stars to cut out. A delicious buttery shortbread traybake with a mincemeat filling & a crumbly almond streusel topping.

Customise your mincemeat. It’s much more economical to buy a basic mincemeat and add your own extras for a touch of luxury.


Especially if you do a lot of baking and already have the extras in you store cupboard. It’s a great way of using up odd packets of dried fruits you bought for making something else.


I like to add chopped dried apricots and cranberries. Dried cherries make a delicious addition too.

Lastly, add a couple of tablespoons of your favourite spirit.

If you have some flaked almonds, you could add some to the streusel topping to add extra crunch.

Mincemeat Streusel Slice - Christmas Mince Pies without the fuss! No rolling out & no fancy stars to cut out. A delicious buttery shortbread traybake with a mincemeat filling & a crumbly almond streusel topping.

HOW MANY SLICES OR SQUARES DOES THIS RECIPE MAKE?

It’s entirely up to you!

I’ve cut them into 24 slices for a generous portion. Alternatively, you could cut into 36 Mincemeat squares for a bite size portion.

HOW LONG DO THEY KEEP?

These Mincemeat squares or slices will keep for three or four days in an airtight container.

CAN THEY BE FROZEN?

Mincemeat streusel slice freezes well.


Why not freeze a batch or two so you can really get ahead for Christmas ?

Make sure they’re cool before stacking in a container with baking parchment between layers to prevent them sticking to each other.


To serve simply defrost at room temperature for a couple of hours.

They will keep in the freezer for up to three months.

I actually found a slice at the bottom of the freezer which was almost a year old and happily ate it without any ill effects 🙂

IF YOU LIKE THIS RECIPE…
you might also like:

Christmas Shortbread

Tear and Share Christmas Tree Bread

Snowmen Brownie Pops

LET’S KEEP IN TOUCH! YOU CAN FIND ME ON PINTERESTINSTAGRAM, FACEBOOK, AND TWITTER!

PIN MINCEMEAT STREUSEL SLICE FOR LATER:

Mincemeat Streusel Slice - Christmas Mince Pies without the fuss! No rolling out & no fancy stars to cut out. A delicious buttery shortbread traybake with a mincemeat filling & a crumbly almond streusel topping.

IF YOU LIKE THIS RECIPE…
you might also like:

Christmas Shortbread Biscuits

Snowmen Brownie Pops

Pink Peppercorn Shortbread Hearts

LET’S KEEP IN TOUCH! YOU CAN FIND ME ON PINTERESTINSTAGRAM, FACEBOOK, AND TWITTER!

Mincemeat Streusel Slice

Mincemeat Streusel Slice – Christmas Mince Pies without the fuss! A delicious buttery shortbread traybake with a mincemeat filling & an almond crumble topping.
4.89 from 9 votes
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Course: Baking
Cuisine: British
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 24
Calories: 297kcal
Author: Sarah James

Equipment

  • A greased shallow baking tin 30 cm x 23 cm / 12 ins by 9 ins

Ingredients


Shortbread:

  • 225 g softened butter
  • 110 g caster sugar
  • 225 g plain flour
  • 110 g cornflour
  • A pinch of sea salt


Filling:

  • 411 g mincemeat


Streusel Topping:

  • 110 g plain flour
  • 110 g ground almonds
  • 1 tsp baking powder
  • 150 g butter at room temperature
  • 150 g caster sugar

Instructions

  • Preheat the oven to 160℃ / Gas Mark 3

Make your Shortbread:

  • Warm the mixing bowl of a stand mixer, not too hot though.
  • Add butter and sugar to the bowl and beat until creamed, which should take between one and two minutes depending on how soft your butter is and your mixer speed; number 4 to number 6 speed.
  • Sift flour and cornflour into a separate bowl and then add half to your creamed butter and sugar.
  • Start your mixer on slow (number 2 speed) to prevent the flour flying out of the bowl – mix for a few seconds. Add the remainder of the flour mix and combine until it all comes together around the beater – about 1 minute.
  • Alternatively, you can cream the butter and sugar together with a hand held mixer or a wooden spoon in a large bowl. Add the flour and cornflour in 3 or 4 batches and mix until the dough comes together. Don’t overwork it.
  • Roll out the dough on a floured work surface to 30 cm x 23 cm (12 ins by 9 ins) and place in your tin and prick all over with a fork.
  • Alternatively, press the shortbread dough with your fingers easing into a rectangle shape in your tin and prick all over with a fork.
  • Place in the oven and bake for 20 minutes.
  • Leave to cool for 15 minutes.

Make your Almond Streusel Topping:

  • Sieve the flour and baking powder into a large mixing bowl and add the ground almonds.
  • Cut the butter into small cubes and rub into the flour and almond mixture until it resembles breadcrumbs, stir in the sugar.

Assemble and bake:

  • Spread the shortbread with the mincemeat and sprinkle the streusel mixture evenly over the top.
  • Bake in the oven for 25 to 30 minutess until golden.
  • Cuts into 24 pieces. Can be served warm.

Notes

  1. The streusel topping can be made in advance and frozen ready to use.
  2. Mincemeat Streusel Slice freezes well.
  3. Nutrition information is approximate and meant as a guideline only.
Nutrition Facts
Mincemeat Streusel Slice
Amount per Serving
Calories
 
297
Calories from Fat 144
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
8
g
50
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
34
mg
11
%
Sodium
 
145
mg
6
%
Potassium
 
19
mg
1
%
Carbohydrates
 
38
g
13
%
Fiber
 
1
g
4
%
Sugar
 
22
g
24
%
Protein
 
3
g
6
%
Vitamin A
 
390
IU
8
%
Calcium
 
25
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
I’m entering Mincemeat Streusel Slice into a few challenges this month:


45 thoughts on “Mincemeat Streusel Slice”

  • 5 stars
    Hi Michelle and Thank you so much.
    I usually make mince pies for my family, my brother, my sister (and their families) , and some neighbours for a gift.
    In previous years I made a Mincemeat streusel with a pastry base. This year I found your recipe with the shortbread base, the comments have been amazing. It saves all of the rolling and breakages with delicate pastry. It’s only Boxing Day and the Shortbread Streusel has all gone, we need more ! Thank goodness there’s mincemeat and butter , sure I have more almond too! If you haven’t tried this WHY NOT? Happy Holidays or Happy Christmas x

    • Hi Veronica, so pleased to hear my Mincemeat Streusel Slice has been such a hit with your family and neighbours. Shortbread does save time with rolling out and like you say pastry can be so delicate, plus you have the bonus of shortbread being delicious and buttery. Glad to hear you’ve got plenty of mincemeat and butter to make some more. Thanks for your Christmas wishes and wishing you and your family a happy and safe new year. Sarah x

    • Hello Ann, I’m just in the middle of updating my recipes with US measurements. I’ll let you know as soon as Mincemeat Streusel Slice is ready, hopefully in the next day or so.

    • Hello again Ann, updated my recipe today. Just click on the tab in the recipe card to show US measurements.

  • 5 stars
    Lovwly recipe. I also made a second batch where I replaces the mince meat with somw spiced stewed apple (we have lots of apple trees so I tend to have frozen batches od this in the freezer). Both went down a treat.
    Thanks for sharing

  • Hi Sarah,
    Really wish to try this recipe for Christmas, please clarify about the cornflour! Is it the cornflour one uses as a sauce thickener? Or something different?
    Many thanks
    Jayne

    • Hi Jayne, sorry I’m so late with my reply, I’ve been away for Christmas. Yes, cornflour is used as a sauce thickener. Hope this helps.

        • Hi Patricia, sorry for the late reply but I’ve had a break from my blog. Yes the equivalent to cornflour is cornstarch.

    • Thanks Kat, they’ve gone down well in my pop up shop. A pleasure to link up with Treat Petite 🙂

  • I love anything with mincemeat in but as you say it is a faff to make pastry especially when there are so many other things to be doing at this time of year. I’m sure my mince pie loving husband will approve of these.

    • Thanks Ness, I’ve made quite a few trays of Mincemeat Streusel Slice over the Christmas period and it’s certainly been a lot easier than making mince pies.

  • I love this idea. I always start making mince pies really enthusiastically but then I get bored of all the rolling and cutting after about three (and the rate my family eat them we need lots!), this seems like a great solution – all of the taste without all the faff.

    • Thanks Charlotte, I do like to make a couple of trays of mince pies but the thought of making a few dozen trays put me off this year. Making the streusel slice has given me more time to get on with other Christmas preparations.

  • Pingback: Festive baking + #recipeoftheweek 12-18 Dec - A Mummy Too
  • What a brilliant idea! Like you I think mince pies are a bit of a faff to make at home. So I usually make a big tart but a tray bake now I think that would be very popular in our house

    • Thanks Jacqui, the streusel slice has saved me so much time this Christmas and everyone has enjoyed them so I think I’ll be making them again next year.

    • Thanks Kirsty, I can’t resist a bake with a streusel topping so it made sense to top my shortbread and mincemeat with it. A pleasure to link up with #CookBlogShare x

    • Thanks Tanya, I do hope you manage to get a jar of mincemeat from the store, do let me know how you get on.

    • Thanks April, it has all the flavours of a mince pie so I hope you enjoy my Mincemeat Streusel Slice as much as we do here at the Kitchen Shed.

    • Thanks Michelle, I can’t keep up with my Christmas to do list at the moment so I’m thankfully my mincemeat streusel should help me catch up a little. Thanks for popping by.

  • What a great idea Sarah! I love Mince Pies, but to be honest they can get a bit ‘samey!’…if that’s a word but i’m sure you know what I mean :-). Making them with a streudal topping and as a tray bake really makes them far more interesting, perfect for your Christamas markets and fayres Hope they go well for you Sarah.
    Angela x

    • Thanks Angela, I do love a mince pie and I’ll be making them for the family Christmas Eve. Making a few trays of Mincemeat Streusel at the moment so fingers crossed they’ll go well on Thursday. x

  • 5 stars
    My father’s favorite cake! In Italy we have a symilar one called “sbrisolona” witch means full of “briciole”=crumbs. I must cook for him this version, thanks for sharing!
    Have a wonderful day!
    Gloria & Emanuele (Warm Cocotte)

    • Thanks Gloria and Emanuele. I would love to try the Italian version, I hope your father enjoys the English version. Look forward to hearing how you get on x

  • Love this – what a brilliant way to make a festive bake in bulk. Hope your Christmas market treats sell well! Thanks for linking up with #CookBlogShare

    • Thanks Mandy, I’ve had my first order so fingers crossed. A pleasure to link up with #CookBlogShare x

    • Thanks Antonia, it’s gone down well with the family and I’m keeping my fingers crossed for plenty of sales 🙂

    • Thanks Gloria, I love mincemeat too especially homemade but I’m making an alternative apple version especially for those who don’t like mincemeat.

    • Thanks Michelle, if you love streusel I’m sure you would love it with mincemeat. Thanks for popping by x

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