Hello lovelies,
I’ve been very slack with the shortbread bars this year and I can only apologies for that. I’ve been so engrossed in making, baking and sharing other bakes that my shortbread bars series has almost been forgotten and quite frankly, that’s a criminal offence. I’m so sorry!
Therefore, it only seems right that I share one last shortbread bar recipe before the end of the year and of course, it’s festive themed.
I’ve actually had these mince pie shortbread bars on my list of ‘bakes to do’ for a while now as I knew these would be a HIT with my loved ones and believe me when I say, these certainly were.
Now I know traditionally mince pies are made from pastry but for the last few years, I’ve been making my homemade mince pies with shortbread and it’s a game changer. So, this shortbread bar I’m sharing with you today is basically a deconstructed version of my mince pies and let me tell you, these are a ‘must try’.
The buttery, melt-in-the-mouth, homemade shortbread with my homemade spiced, alcohol free mince meat… there’s no words other than heavenly! It’s just so GOOD.
So, if you fancy giving these mince pie shortbread bars a go, you know the drill. Keep on scrolling below and you’ll find today’s recipe.
Category: Sweet Treat / Christmas
Servings: 16 Squares
Prep Time: 1 Hour
Bake Time: 1Hour 10Minutes
Overall Time: 2+ Hours
Ingredients You Need For The Shortbread Base & Topping:
- 170g Of Unsalted Butter
- 105g Of Caster Sugar
- 65g Of Light Brown Sugar
- 2tsp Of Vanilla Bean Paste / Extract
- 280g Of Plain Flour
Ingredients You Need For The Alcohol-Free Mincemeat Filling:
- 100g Of Sultanas
- 100g Of Currants
- 100g Of Raisins
- 100g Of Dried Cranberries
- 100g Of Mixed Peel
- 2 Large Cooking Apples, Peeled, Cored & Grated
- 200g Of Dark Brown Sugar
- 100g Of Unsalted Butter
- Zest & Juice Of One Orange
- Zest & Juice Of One Lemon
- 1tsp Of Ground Cinnamon
- 1/4tsp Of Ground Nutmeg
- 1/4tsp Of Ground Allspice
- 50ml Of Apple Juice
How To Make The Shortbread Base & Topping:
- Firstly, gather together your equipment and ingredients, line a 8” loose-bottomed square tin with parchment paper and preheat the oven to 190C / 170C Fan / Gas Mark 4.
- Secondly, in a large bowl, using an electric whisk, beat together the 170g of unsalted butter with the 105g of caster sugar, 65g of light brown sugar and 2tsp of vanilla extract until light and fluffy.
- Next, slowly add the 280g of plain flour and mix until incorporated and a shortbread dough has formed.
- Transfer one third of the shortbread dough into a clean bowl and using a fork, break the dough into coarse crumbs. Then, place into the fridge.
- Now, using your hands or a rubber spatula, press the remaining shortbread dough evenly across the base of the prepared baking tin.
- Using a fork, prick the dough all over (this stops the dough from puffing up whilst baking).
- Place the tin into the oven and bake for around 25 minutes, until the shortbread is golden brown.
- After 25 minutes, remove the shortbread base from the oven and set to one side to cool whilst you make the filling.
How To Make The Alcohol-Free Mincemeat Filling:
- In a large saucepan, on a low-medium heat, heat the 100g of sultanas, raisins, currants, dried cranberries and mixed peel, 2 large grated cooking apples, 200g of dark brown sugar, 100g of unsalted butter, zest and juice of one orange and lemon, 1tsp of ground cinnamon, 1/4tsp of ground nutmeg and 1/4tsp of mixed all spice for around 10 minutes, stirring occasionally until the butter and sugar have melted and coated all the fruit. The mixture should be bubbling gently.
- Remove the pan from the heat and allow the mincemeat to cool completely.
- When cooled, add in the 50ml of apple juice.
- Now pour the cooled mincemeat filling over the cooled shortbread base and using a spatula, spread out until evenly spread across the base.
- Remove the remaining shortbread dough from the fridge and evenly sprinkle the shortbread across the top of the filling.
- Place the shortbread bars back into the oven and bake for 45 minutes, until the topping is golden brown.
- Once baked, remove from the oven and allow to cool completely in the tin.
- Finally, once fully cooled, carefully remove from the baking tin and cut into 9 big squares or 16 smaller squares and serve.
That’s your Mince Pie Shortbread Bars prepared, baked and cooled, ready for you to enjoy!
Notes:
- For a cleaner cut of these shortbread bars, once fully cooled, place into the fridge for 30 minutes. This allows it to harden making it easier to cut.
- These shortbread bars should last 5 days in an airtight container in the refrigerator.
- Once baked and completely cooled, these shortbread bars can be frozen for up to 3 months. I’d recommend taking out the freezer the night before using, put the bars into the fridge to thaw and remove from the fridge the next morning to bring the bars to room temperature before serving.
- These bars can be served cold or warm.
- If you want to add alcohol to the mincemeat, you can swap the 50ml of apple juice out for 50ml of brandy.
- If you have any leftover mincemeat you wish to store, you can follow the steps above, then ensure you store them in sterilised jars and keep in the fridge for up to three months.
- Alternatively, if you don’t want to make the mincemeat filling yourself, I would recommend buying two jars of mincemeat from your local supermarket. It can be found in any local supermarket in the UK.
Such an easy recipe to make and bake and is guaranteed to get you in the festive spirit!
If you love a mince pie then you absolutely NEED to try these bars! As I’ve said, it’s basically a deconstructed mince pie and who wouldn’t love that with a cuppa tea?
Let me know in the comments below if you make these shortbread bars yourself and if you do, what your thoughts are on them. Do you love these bars? Did they get you feeling all festive?
Sending you all tons of love & hugs as always,
Elle xo
