Nici Wickes' sweet Christmas mince shortcake

Try something new with your Christmas fruit mince this year with Nici Wickes’ Christmas shortcake. A sweet, crumbly crust is filled with her mum’s ever-reliable mincemeat recipe, and makes a gorgeous gift for friends and family.

By Nici Wickes
  • 15 mins preparation
  • 25 mins cooking plus chilling
  • Makes 18 pieces
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For more recipes like this, check out our collection 15 deliciously festive fruit mince recipes to make this Christmas!


  • 125 g butter
  • 1/3 cup sugar
  • 1 large egg
  • 2 cups plain flour
  • 1 tsp baking powder
  • Zest of 1 orange
  • 1 cup Christmas mincemeat (see below)
  • Icing sugar, to dust
Mum's Christmas mincemeat
  • Rind of both 1 lemon and 1 orange, plus the juice
  • 1 cup brown sugar
  • 1 large Granny Smith apple, peeled and chopped
  • 4 cups mixed dried fruit
  • 1/2 cup dried apricots, chopped
  • 1 tsp each cinnamon, mixed spice, nutmeg and salt
  • 1/2 tsp ground cloves
  • 1/4 cup brandy


  • 1
    Cream the butter and sugar until pale, then add the egg and beat well. Add the flour, baking powder and orange zest, mixing well. Place in the fridge for 30 minutes.
  • 2
    Preheat oven to 180°C. Grease and line a Swiss roll tin with baking paper.
  • 3
    Halve the dough. On a floured piece of baking paper, roll each half out to fit the tin. Carefully transfer to the lined tin, pressing it gently into the base. Spread the mincemeat evenly over, then cover with the other dough half. Bake for 25 minutes or until it begins to colour at the edges.
  • 4
    When cool, dust with icing sugar, cut into squares and enjoy.
Mum's Christmas mincemeat
  • 5
    Place all of the ingredients in your food processor and pulse to combine, but not so much that it turns mushy. Spoon into sterilised jars, pop the lids on and keep in the fridge until required. Should it become dry, add a little more brandy.


This mincemeat recipe keeps well in the fridge.

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