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.
- 225 g softened butter
- 110 g caster sugar
- 225 g plain flour
- 110 g cornflour
- A pinch of sea salt
- 1 jar of mincemeat
- 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)
- 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.
- 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 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 16 pieces. Can be served warm.
Mincemeat Streusel Slice freezes well.
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.
And linking to: