Mincemeat shortbread crumble bars

Christmas is a wonderful time of the year. The mincemeat shortbread crumble bars is the perfect recipe to get the kids involved in as it is messy and fun!

Brought to you by James Hillery

Have a go at these festive mincemeat shortbread crumble bars by James Hillery...

The mincemeat shortbread crumble bars can be popped into a Kilner jar, or cellophane bag tied with some Christmas ribbon, ready to bring joy over the festive period. This bake is the perfect recipe to get the kids involved in as it's messy, which is all part of the fun! Relax and enjoy making some wonderful Christmas memories with the family...

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  • 250 g plain flour
  • 100 g caster sugar
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • 225 g unsalted butter, cold, cubed
  • 50 g oats
  • 400 g Christmas mincemeat


Preheat the oven to 180°C/Gas Mark 4. Line a 23x23cm (9x9in) square baking tin with baking parchment.
Add the flour, sugar, salt, vanilla extract, cubed butter and oats to a large bowl, or into the bowl of a food processor with a blade attachment.
Rub the butter into breadcrumbs, so the butter is about the size of a small pea, or pulse in a food processor.
Pour 400g (14oz) of the shortbread mixture into the lined baking tin and push down the base until very firm.
Add the mincemeat to the base and spread evenly across the whole base with a spatula.
Add the oats to the remaining shortbread mixture and combine, then sprinkle evenly over the mincemeat.
Place into the oven and bake for 30-35 minutes until golden brown. Allow to cool fully before removing from the tin and slicing into bars.

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