Makes: 12

Prep Time: 40 minutes

Cook Time: 25 minutes


225g plain flour

175g Booths salted butter

75g sugar

1 jar Booths mincemeat

Foil baking cases


1. Preheat the oven to 180°C / fan 160°C / gas mark 4. Mix the flour, butter and sugar together.

2. Roll it out to your required thickness (some people like thick ‘pastry’ while other people prefer it thinner!) Using two cutters (one larger for the bases and a smaller one for the tops). Cut out the bases and the tops.

3. Place one teaspoon of mincemeat onto a base and cover it with a top. With any leftover shortbread, you could use a snowflake cutter to create a pattern for the tops.

4. Bake in the oven for 25 minutes. Allow to cool and sprinkle with icing sugar. The shortbread can be very delicate, so take care removing them from the foil cases.


CAROLE SAYS "I loved being a part of the book last year and loved all the customers giving me feedback on how their Caramel shortbread went. I even had one customer who brought me some to try as he had finally mastered it after several attempts! This year my recipe is a delicious twist on the traditional mince pie. I make my mince pies with shortbread instead of pastry. I have converted many a person who has said they don’t like mince pies!"