Mincemeat Streusel Slice

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.

Although I love Christmas baking during the build up to the festive season, things can become a bit hectic. This year, since I’m selling my homebakes through local Christmas markets, it’s fair to say I’m going to be very busy. When I was thinking of bakes to sell I knew there’d be a demand for mince pies but oh dear all that rolling out and cutting of pastry … and another problem, I haven’t got enough pie tins to make bulk quantities of mince pies.

I had to come up with an easier alternative to traditional mince pies and settled on traybakes, the perfect answer for fayres, fetes and markets. I opted for a shortbread base, again 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.

The shortbread is parbaked before adding a jar of mincemeat and streusel topping – if you want to get ahead the shortbread dough and streusel can be frozen. This Christmas traybake is so much quicker to make than traditional mince pies and you can get sixteen slices from one tray. So if you fancy a change this year, have a go with my no fuss Mincemeat Streusel Slice.

Tempted ? If you’d like to try this recipe for yourself, here it is an easily printable form. Just hit the PRINT button on the recipe card below.


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Mincemeat Streusel Slice
Prep time
Cook time
Total time
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.
Cuisine: Baking
Serves: 16

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

  • 1 jar of mincemeat

Streusel Topping:
  • 110g plain flour
  • 110g ground almonds
  • 1 teaspoon baking powder
  • 150g butter at room temperature
  • 150g caster sugar
  • You will need a greased shallow baking tin 30 cm x 23 cm (12 ins by 9 ins)
  1. Preheat the oven to 160℃ / Gas Mark 3

Make your Shortbread:
  1. Warm the mixing bowl of a stand mixer, not too hot though.
  2. 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.
  3. Sift flour and cornflour into a separate bowl and then add half to your creamed butter and sugar.
  4. 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.
  5. 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.
  6. 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.
  7. OR
  8. Press the shortbread dough with your fingers easing into a rectangle shape in your tin and prick all over with a fork.
  9. Place in the oven and bake for 20 minutes.
  10. Leave to cool for 15 minutes.

Make your Streusel Topping:
  1. Sieve the flour and baking powder into a large mixing bowl and add the ground almonds.
  2. 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:
  1. Spread the shortbread with the mincemeat and sprinkle the streusel mixture evenly over the top.
  2. Bake in the oven for 25 to 30 minutess until golden.
  3. Cuts into 16 pieces. Can be served warm.
The streusel topping can be made in advance and frozen ready to use.
Mincemeat Streusel Slice freezes well.


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.

I’m entering Mincemeat Streusel Slice into a few challenges this month:


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40 thoughts on “Mincemeat Streusel Slice”

  • 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

    • 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.

  • 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

  • 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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