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!

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

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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


For the pastry

  • 140 g Butter
  • 290 g Plain flour
  • 2 1/2 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
  • 1/2 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


  • 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!


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

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15 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!

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

  2. 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!

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