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Mince Pie Bakewell Squares
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Mince Pie Bakewell Squares

Easy pastry base, fruity mincemeat layer, almond sponge, icing drizzle
Course Dessert
Cuisine British
Keyword Dessert
Prep Time 50 minutes
Cook Time 55 minutes
Total Time 1 hour 45 minutes
Servings 12
Calories 642kcal
Author thebakingexplorer

Ingredients

For the pastry

  • 150 g Butter cold
  • 300 g Plain flour
  • 35 g Caster sugar
  • 3 tbsp Cold water or milk

For the sponge

  • 250 g Butter or baking spread softened
  • 250 g Golden caster sugar or regular 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
  • 50 g Flaked almonds

For the icing

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

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 15-20 minutes, take out and set aside. Leave your oven on
  • Make the sponge by creaming the butter and the golden caster sugar together, ideally using an electric mixer
  • Whisk in the eggs and almond extract
  • Gently mix in the ground almonds, baking powder and self raising flour
  • Spoon the mincemeat over the part baked pastry base and spread it out
  • Gently spoon the sponge over the top and spread it out. Sprinkle over the toasted flaked almonds
  • Bake for 35 minutes or until it is a lovely golden brown and a skewer inserted in the centre comes out clean
  • When fully cool, mix the icing sugar with 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

Video

Notes

To make this recipe in a 9" square tin you will need:
For the pastry: 113g butter, 225g plain flour, 26g caster sugar, 2 ½ tbsp water
For the sponge: 187g butter, 187g golden caster sugar, 3 eggs, ¾ tsp almond extract, 94g self raising flour, 94g ground almonds, ½ tsp baking powder, 300g mincemeat, 38g flaked almonds

Nutrition

Calories: 642kcal | Carbohydrates: 78g | Protein: 9g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 464mg | Potassium: 66mg | Fiber: 3g | Sugar: 47g | Vitamin A: 912IU | Calcium: 54mg | Iron: 2mg