Mincemeat shortbread is a lovely buttery treat, perfect for the holidays! It has a sweet mincemeat filling that adds a fruity twist to the classic shortbread.
These little bars are great with a cup of tea or coffee. I often enjoy sneaking a piece before dinner—who could resist that crumbly goodness? 😄
Making these is super easy! Just mix, layer, and bake. They’re a sweet way to use that mincemeat you have sitting around. You’ll love sharing these with friends and family!
Key Ingredients & Substitutions
All-purpose flour: This is the base for your shortbread. If you’re looking for a gluten-free option, try using a gluten-free all-purpose flour blend. Just make sure it has a good balance of binders, like xanthan gum.
Cornstarch: Cornstarch gives these bars a light, melt-in-your-mouth texture. If you don’t have cornstarch, you can use an equal amount of additional flour, though the texture may be a bit denser.
Butter: Unsalted butter is ideal here, but you can substitute with salted butter. Adjust the added salt in the recipe to balance the flavors. Coconut oil is also a great dairy-free option, creating a delightful flavor!
Mincemeat: You can use store-bought mincemeat for convenience, or make your own with mixed dried fruits, spices, and a little apple cider or juice. For a nut-free version, skip any nuts in your homemade mixture.
Powdered sugar: This is for dusting the top. If you want a healthier option, you could use a powdered sugar alternative, though it may differ slightly in taste.
How Do I Get the Perfect Crumbly Texture in My Shortbread?
The key to achieving that perfect crumbly texture is in the creaming and mixing process. Here’s how to nail it:
- Make sure your butter is at room temperature before mixing. It should be soft and creamy, not melted.
- Cream the butter and sugar until it’s light and fluffy. This introduces air, which helps create a tender texture.
- Gently combine the dry ingredients. Over-mixing can cause the dough to become tough, so mix just until everything is combined.
- When pressing the dough into the pan, do it gently to maintain that soft texture. Don’t compact it too tightly.
With these tips, you’ll end up with wonderfully crumbly mincemeat shortbread every time!
Mincemeat Shortbread Recipe
Ingredients You’ll Need:
- 2 cups (250g) all-purpose flour
- 1/2 cup (60g) cornstarch
- 1 cup (225g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/4 tsp salt
- 1 tsp vanilla extract (optional)
- 1 cup mincemeat (store-bought or homemade)
- Powdered sugar, for dusting
Estimated Time:
This delicious recipe includes about 15 minutes of preparation time and 30-35 minutes of baking time. Plus, you’ll need some time for cooling afterward, so plan for about 1 hour total before serving.
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First, preheat your oven to 350°F (175°C). While your oven is warming up, take a 9-inch square baking pan and line it with parchment paper. Let the paper hang over the edges; this will help you lift the shortbread out of the pan later. Easy peasy!
2. Cream the Butter and Sugar:
In a mixing bowl, add your softened butter and granulated sugar. Use a hand mixer or a wooden spoon to cream them together until the mixture is light and fluffy. This step is key to creating a light texture.
3. Mix Dry Ingredients:
In a separate bowl, whisk together the flour, cornstarch, and salt. If you’re using vanilla extract, add it here after the butter and sugar are creamed; mix well.
4. Combine the Mixtures:
Gradually add the dry mixture to the creamed butter and sugar. Stir gently until everything is blended together into a soft dough. Don’t overmix to keep it nice and tender!
5. Form the Shortbread Base:
Take half of the dough and press it evenly into the bottom of your prepared baking pan. Make sure it’s evenly spread to form a nice solid base.
6. Add the Mincemeat Layer:
Next, carefully spread the mincemeat over the layer of dough. Make sure to avoid the edges—this helps keep it from bubbling over while baking.
7. Crumble the Top Layer:
Now, crumble the remaining dough over the mincemeat layer. This will create a lovely topping for your shortbread!
8. Bake:
Pop your pan in the preheated oven and bake for 30-35 minutes, or until the top is just lightly golden. Keep an eye on it to make sure it doesn’t overbake!
9. Cool:
Once baked, remove the pan from the oven and let it cool completely in the pan. Patience is key here!
10. Dust and Cut:
After it’s completely cool, lift the shortbread out of the pan using the parchment edges. Dust a generous amount of powdered sugar on top before cutting it into squares.
11. Serve and Enjoy:
Enjoy your deliciously buttery mincemeat shortbread with friends, family, or just by yourself! Store any leftovers in an airtight container.
Happy baking! 🎉
Can I Use Gluten-Free Flour Instead of All-Purpose Flour?
Yes, you can use a gluten-free all-purpose flour blend! Look for a blend that includes xanthan gum to help with texture. It will give your shortbread a delightful flavor and crumb, just like the original.
How Do I Store Leftover Shortbread?
To keep your mincemeat shortbread fresh, store any leftovers in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze them for up to 3 months. Just make sure to wrap them tightly in plastic wrap!
Can I Use Homemade Mincemeat?
Absolutely! Homemade mincemeat can add a personal touch and unique flavor to your shortbread. Just ensure that the consistency isn’t too runny, or it may leak out during baking.
What If My Dough Is Too Sticky?
If your dough feels too sticky to handle, try chilling it in the refrigerator for about 30 minutes. This will help firm it up, making it easier to press into the pan without it sticking to your fingers.
