Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcake recipes shortbread recipes bread recipes youtube channel
about us
weight vs volume
thanksgiving baking
christmas cookies
christmas baking
christmas candy
apple recipes
pumpkin recipes
healthy baking
candy recipes
cranberry recipes
chocolate recipes
biscotti recipes
pudding recipes
comfort foods
english tea party
lemon recipes
trifle recipes
ice cream recipes
strawberry recipes
blueberry recipes
halloween baking
valentine's baking
easter baking
baking history


Join Our New  Recipes & Videos Email List


4 Time Winner

Mincemeat Shortbread Bars Tested Recipe

Printer Friendly Page

Mincemeat Shortbread Bars Recipe

Shortbread and Mincemeat are two British specialties that go wonderfully together. It wasn't until I saw this Mincemeat Shortbread recipe in Sue Lawrence's On Baking cookbook that I ever thought to combine these two delicacies. The buttery flavor and crumbly texture of shortbread can easily stand alone but combining it with a spicy rich mincemeat makes for a tasty square. You can use either homemade or store bought mincemeat. If you decide to use store bought mincemeat, you can improve its flavor by adding a splash of brandy and some freshly grated apple.

Mincemeat is a spicy preserve consisting of a mixture of dried and candied fruits, apples, and spices (with or without beef suet) that is heavily laced with brandy or rum. Originally, though, it was made with meat (hence the name), eggs, dried fruits and spices, but over time beef suet (kidney fat) came to replace the meat and the eggs were dropped completely from the recipe. I encourage you to try the recipe on the site for Homemade Mincemeat as it is easy to make and its flavor is superior to store bought. The mincemeat recipe also makes about 6 cups, so you make these squares and have plenty leftover to make Mince Pies.

These shortbread are very nice when served warm from the oven with a dollop of whipped cream or creme fraiche.


Mincemeat Shortbread Bars: Preheat oven to 375 degrees F (190 degrees C) and place the wire oven rack in the center of the oven.   Butter (or spray with a non stick cooking spray) a 9 x 9 inch (23 x 23 cm) pan.  Set aside.

Shortbreads: In a separate bowl whisk the flour, semolina, and the salt.  Set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth (about 1 minute).  Add the sugar and beat until smooth (about 2 minutes).  Beat in the vanilla extract.  Gently stir in the flour mixture just until incorporated. 

Evenly press two-thirds of the shortbread into the bottom of the prepared pan.  Then evenly spread the mincemeat over the shortbread base, leaving a 1/4 inch border.

With the remaining shortbread dough, using your fingers, crumble it over the top of the mincemeat.  Then lightly press the dough into the mincemeat. 

Bake in the preheated oven for about 30 minutes, or until golden brown on top.  Remove from oven, place on a wire rack, and while still hot, cut into 16 squares.  Allow to cool completely in pan.

Makes about 16 bars.

Adapted From:

Lawrence, Sue. 'On Baking'. Kyle Cathie Limited. London: 1996.

Mincemeat Shortbreads:

2 cups (260 grams) all-purpose flour

2 tablespoons (20 grams) semolina

1/4 teaspoon salt

1 cup (226 grams) unsalted butter, room temperature

1/3 cup (70 grams) light brown sugar

1 teaspoon pure vanilla extract


14 ounces (400 grams) (1 1/3 cup) good quality mincemeat (homemade or store bought)




New Videos



Top 40 Video Recipes of 2014

1. Vanilla Cake

2. Cake Pops

3. Red Velvet Cake

4. Simple Chocolate Cake

5. Red Velvet Cupcakes

6. Pancakes

7. Brownies

8. American Sponge Cake

9. Peanut Butter Balls

10. Pound Cake

11. Cake Doughnuts

12.Banana Chocolate Cupcakes

13. French Macarons 14. Carrot Cake 15. Vanilla Cupcakes
16. Royal Icing 17. New York Cheesecake 18. Chocolate Chiffon Cake 19. Orange Chiffon Cake 20. Crêpes
21. Caramels 22. Black Forest Cake 23. Shortbread Cookies 24. Cinnamon Rolls 25. Lemon Curd
26. Chocolate Chip Cookies 27. Chocolate Cupcakes 28. Peanut Butter Cups 29. Homemade Doughnuts 30. Spritz Cookies 
31. Cream Puffs 32. Apple Pie 33. Biscuits 34. Whipped Cream Frosting 35. No Bake Cheesecake
36. Cream Cheese Pound Cake 37. Chocolate Eclairs 38. Chocolate Banana Cake 39. Sugar Cookies 40. Fruit Tart

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains,, the Facebook Page, @joyofbaking on Twitter, the RSS Feed, the email list the Joyofbaking1 YouTube Channel and any emails sent from are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski,  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2014 iFood Media LLC