Mincemeat Streusel Slice – Christmas Mince Pies without the fuss! A delicious buttery shortbread traybake with a mincemeat filling & an almond crumble 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 a traybake – the perfect answer for markets, fayres, fetes and families.
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.
- 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.
Top tips for 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.
If you fancy adding a touch of luxury to your Streuesel, why not have a crack at making your own mincemeat ? It’s so easy to make and much better than shop bought.
If you do a lot of baking, you might find you have leftover dried fruits from other recipes. If so, you can add these to your mincemeat filling 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.
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 🙂
Mincemeat Streusel Slice
- A greased shallow baking tin 30 cm x 23 cm / 12 ins by 9 ins
- 225 g softened butter
- 110 g caster sugar
- 225 g plain flour
- 110 g cornflour
- A pinch of sea salt
- 411 g mincemeat
- 110 g plain flour
- 110 g ground almonds
- 1 tsp baking powder
- 150 g butter at room temperature
- 150 g caster sugar
- 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.
- The streusel topping can be made in advance and frozen ready to use.
- Mincemeat Streusel Slice freezes well.
- Nutrition information is approximate and meant as a guideline only.
PIN MINCEMEAT STREUSEL SLICE FOR LATER:
I’m entering Mincemeat Streusel Slice into a few challenges this month:
- Corina’s Cook Once Eat Twice over at Searching For Spice.
- Treat Petite co hosted by Stuart over at Cakeyboi and Kat from The Baking Explorer, hosted this month by Kat.
- Charlotte’s December Food Calendar over at Charlotte’s Lively Kitchen.
- Ness’s Winter Wonderland Love Cake challenge over at JibberJabber UK.