Mincemeat Pie Shortbread Slice

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Mincemeat Pie Shortbread Slice is a variation on my shortbread/slice base recipe. I’ve doubled the quantities for a 13 x 9 tray and used a bigger tray 15 x 10.


12 oz plain flour

6 oz of corn flour

12 oz of unsalted butter

6 oz of caster sugar

1 jar of mincemeat 


Combine flours and sugar together and rub in butter.  Don’t over work.  When you get breadcrumbs like mixture and will just hold together if you press the mixture, then you’re done. That’s it, no dough, no rolling.  

Bottom layer:

Add half of the mixture into the tin. Spread into the corners and lightly flatten down. 

Bake for 15 minutes at 160c then remove the tray from the oven and set aside for 10 minutes to cool down a bit, so that you can spread the mincemeat. 

After 10 minutes spread a layer of mincemeat on the bottom layer and spread out.  

Then cover the mincemeat with the remaining shortbread mixture and spread out into the corners and lightly pat down. 

Then lightly fork along the surface. 

Bake again in the oven at 160c. About 35 – 40 min until lightly golden.

Remove from over and cut into slices and dredge with caster sugar and leave for 5 minutes before transferring to a wire rack to cool completely. 

The recipe can also be made with other fillings. Lemon Curd, it’s called Lemon Love Cake or with Jam where it’s called Paris Slice or Jam Sandwich.

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