Mince Pie Bakewell Squares

Mince Pie Bakewell Squares
When Waitrose ran a campaign called ‘Bake It Forward’, which was all about baking something for someone who you wanted to thank, then asking them to continue the good deed by doing the same for someone else they know. (And therefore starting a chain of baking joy!) I decided to join in by making these Mince Pie Bakewell Squares after discussing a mutual love of mince pies with a colleague of mine. I made Apricot Bakewell Squares earlier this year and they were delicious. We both agreed that replacing the jam with mincemeat would be a fantastic festive twist! Seen as she loves mince pies so much I baked these Mince Pie Bakewell Squares for her as she is supportive and helpful colleague who certainly deserves these tasty treats!

Jump straight to the recipe!

To make the pastry I rubbed butter into plain flour and salt. I added cold water and brought the mixture together to form a dough. I wrapped it in cling film and chilled for 30 minutes.
Then I rolled the pastry out to fit my lined and greased baking tin and pricked it with a fork. I chilled it again for 20 minutes, then baked it for 10 minutes.

To make the sponge I first creamed butter and golden caster sugar together. I whisked in beaten eggs, brandy and almond extract. Finally I folded in ground almonds and self raising flour.

I spooned a jar of mincemeat over the part baked pastry. I always use a good quality mincemeat and one with brandy or cognac in it because I think it tastes nicest, or you can make your own, Waitrose have a good recipe for it.

Then I gently spooned the sponge over the top and spread it out. I sprinkled over some toasted flaked almonds.

I baked it for 35 minutes until it was a lovely golden brown.

When it was fully cool I mixed icing sugar with water and piped it over the sponge in a zig zag pattern.

The Mince Pie Bakewell Squares were really delicious and certainly improved by the good quality mincemeat – hello brandy! I was really pleased with them and so were my colleagues, I got a lot of good feedback. Although sadly the colleague these were aimed at was off sick today. Fingers crossed she is better and back in tomorrow as I have saved her one! They are certainly an interesting twist on mince pies and a great way to feel festive.


Mince Pie Bakewell Squares

Servings 12


For the pastry

  • 100 g Butter
  • 225 g Plain flour
  • 1 tsp Salt
  • 2 1/2 tsp Cold water

For the sponge

  • 200 g Butter
  • 200 g Golden caster sugar
  • 4 Eggs large
  • 1 tsp Brandy
  • 1/2 tsp Almond extract
  • 100 g Self raising flour
  • 100 g Ground almonds
  • 1 jar of Mincemeat
  • A handful of Toasted flaked almonds

For the icing

  • 2 heaped tbsp Icing sugar
  • Water to make a thick paste


  1. Start by making the pastry. Rub the butter into the plain flour and salt. Add the cold water and bring the mixture together to form a dough. Wrap it in cling film and chill for 30 minutes in the fridge

  2. Roll the pastry out to fit a lined and greased baking tin and prick it with a fork all over. Chill it again for 20 minutes. Meanwhile, pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4

  3. Bake the pastry for 10 minutes

  4. Meanwhile, make the sponge by creaming the butter and the golden caster sugar together

  5. Whisk in the eggs, brandy and almond extract

  6. Fold in the ground almonds and self raising flour

  7. Spoon a jar of mincemeat over the part baked pastry base
  8. Gently spoon the sponge over the top and spread it out. Sprinkle over the toasted flaked almonds
  9. Bake on 160C Fan/180C/325F/Gas Mark 3 for 35 minutes until it is a lovely golden brown

  10. When fully cool, mix the icing sugar with some water and pipe it over the sponge in a zig zag pattern
  11. Cut into squares and serve. Store in an airtight container for up to 3 days

You can find more of my Traybake recipes by clicking here!

8 comments / Add your comment below

  1. They look lovely, I can almost taste them! I am so in agreement with you about the mincemeat… though never understood why it was called mincemeat… really put me off when I was younger, even though I loved it!

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