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    Mince Pie Bakewell Squares

    24/11/2014 by thebakingexplorer 15 Comments

    Mince Pie Bakewell Squares
    Jump to Recipe Print Recipe

    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!

    How to make Mince Pie Bakewell Squares...

     

    To make the pastry I rubbed butter into plain flour and caster sugar. I added cold water and brought the mixture together to form a dough. I tipped it into a lined baking tray and spread it out in an even layer and pricked it with a fork. Then I put it in the fridge for 30 minutes.

    Then I baked it for 10 minutes.

     

    To make the sponge I first creamed butter and golden caster sugar together. I whisked in eggs and almond extract. Finally I folded in ground almonds, baking powder 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.

    Mince Pie Bakewell Squares

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

    Recommended equipment & ingredients*

    Traybake tin Mixing bowls Cooling rack
    Kitchen scales Almond extract

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    Mince Pie Bakewell Squares

    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. They are certainly an interesting twist on mince pies and a great way to feel festive.

    More mince pie recipes...

    Mince Pie Cake
    Mince Pie Cake Mince Pie Cupcakes Vegan Mincemeat Plait
    Mince Pie Stuffed Cookies
    Mince Pie Stuffed Cookies
    Mince Pie Bakewell Squares

    Mince Pie Bakewell Squares

    Easy pastry base, fruity mincemeat layer, almond sponge, icing drizzle
    5 from 3 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: British
    Keyword: Dessert
    Prep Time: 45 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour 30 minutes
    Servings: 12
    Author: thebakingexplorer

    Ingredients

    For the pastry

    • 140 g Butter
    • 290 g Plain flour
    • 2 ½ tbsp Caster sugar
    • 3 tbsp Cold water

    For the sponge

    • 250 g Butter or baking spread
    • 250 g Golden caster sugar
    • 4 Eggs large
    • 1 tsp Almond extract
    • 125 g Self raising flour
    • 125 g Ground almonds
    • ½ tsp Baking powder
    • 400 g jar of Mincemeat
    • A handful of Toasted flaked almonds

    For the icing

    • 2 heaped tbsp Icing sugar
    • Water to make a thick paste
    Metric - US Customary

    Instructions

    • Grease and line a 12" x 9" traybake tin
    • Start by making the pastry. Rub the butter into the plain flour and caster sugar. Add the cold water and bring the mixture together to form a dough
    • Tip the dough into the tin and spread it out into an even layer, prick it all over with a fork. Chill it in the fridge for 30 minutes. Meanwhile, pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4
    • Bake the pastry for 10 minutes, take out and set aside. Leave your oven on
    • Make the sponge by creaming the butter and the golden caster sugar together
    • Whisk in the eggs and almond extract
    • Fold in the ground almonds, baking powder and self raising flour
    • Spoon a jar of mincemeat over the part baked pastry base
    • Gently spoon the sponge over the top and spread it out. Sprinkle over the toasted flaked almonds
    • Bake for 35 minutes until it is a lovely golden brown
    • When fully cool, mix the icing sugar with some water and pipe it over the sponge in a zig zag pattern
    • Cut into squares and serve. Store leftovers in an airtight container for up to 3 days
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Nutrition

    Calories: 631kcal | Carbohydrates: 77g | Protein: 9g | Fat: 33g | Saturated Fat: 18g | Cholesterol: 124mg | Sodium: 460mg | Potassium: 62mg | Fiber: 3g | Sugar: 46g | Vitamin A: 891IU | Calcium: 54mg | Iron: 2mg

    If you like this, check out more of my Traybake recipes!

    Or you might like my Christmas recipes!

    Mince Pie Bakewell Squares

    Pin for later!

    Previous Post: « Courgette, Flaxseed & Lemon Muffins
    Next Post: Spiced Apple Crumble »

    Reader Interactions

    Comments

    1. Baking Addict

      November 24, 2014 at 9:48 pm

      These are a great twist on the traditional mince pies for Christmas. I hope your colleague gets to try them as I'm sure she will be impressed!

      Reply
      • Kat BakingExplorer

        November 29, 2014 at 1:25 pm

        Thank you! They went down really well at work, such a shame she was ill. Will have to make them again 🙂

        Reply
    2. Emma | Fork and Good

      November 25, 2014 at 12:27 pm

      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!

      Reply
      • Kat BakingExplorer

        November 29, 2014 at 1:26 pm

        Apparently it's because they used to actually have meat in them! That's what I've heard anyway.

        Reply
    3. Stuart Vettese

      November 26, 2014 at 9:50 pm

      I've only just learned to love mincemeat in the past few years. I would now love these!

      Reply
      • Kat BakingExplorer

        November 29, 2014 at 1:55 pm

        It's so delicious, glad to hear you like it now 🙂

        Reply
    4. Kate Glutenfreealchemist

      November 29, 2014 at 8:15 pm

      Snap! I've just posted something really similar! Tastes fab!

      Reply
    5. Janice Pattie

      December 06, 2015 at 10:22 pm

      That looks absolutely gorgeous, I'm going to make some of these.

      Reply
    6. Gemma Beales

      December 09, 2019 at 12:56 pm

      Might be a silly question, but can these be frozen when baked?
      Then defrosted and re-heated?

      Reply
      • thebakingexplorer

        December 09, 2019 at 10:40 pm

        Hi, I haven't frozen them myself, but I think they'd be fine based on other things I've frozen!

        Reply
    7. Jody

      November 14, 2020 at 8:49 pm

      5 stars
      Fab traybake. Would it still work if I added more mincemeat? x

      Reply
      • thebakingexplorer

        November 14, 2020 at 9:31 pm

        Thank you! I don't see why not, as long as it wasn't loads more 🙂

        Reply
    8. Charlotte Law

      November 19, 2020 at 10:31 pm

      5 stars
      Absolutely beautiful bake! I tried these last weekend as love getting into my festive baking this time of year and fancied mince pies with a twist. So glad I found this recipe as they were really tasty!

      Reply
      • thebakingexplorer

        November 20, 2020 at 2:40 pm

        I'm so glad you liked them Charlotte!

        Reply
    9. Holly Warren

      December 04, 2020 at 11:42 am

      5 stars
      Such a great yummy recipe. Would definitely recommend trying this. Love the combination

      Reply

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