These mince pie shortbread crumble cookies are so buttery and delicious. I’m in love with them. They are easy to make in a muffin tin with paper liners for minimal fuss. The same pastry is used to make the base and the topping and this recipe comes together in 10 minutes.
Full disclaimer, I’m obsessed with all manner of mince pies. Last year I made the most incredible easy deep-filled mince pies with an easy shortbread pastry which were perfect. I used my own homemade fruit mince with cherries which took the filling to a new level.
I love my apple and mince pie crumble bars which are the easiest way to make mince pies in my opinion. Again, I have used a shortbread base spiced with orange. This baked confection has almond flour and flaked almonds on top for added crunchiness.
I adore the combination of shortbread, almond and fruit mince filling. These cookies are biscuit/cookie versions of all of the above. The perfect bite for when you want a biscuit/cookie but also a mince pie.
These aren’t the prettiest of cookies/biscuits but I decided to pop them up because they are just too good not to share. Even though they are called crumble cookies, they hold together very well.
Tips & substitutions
You can substitute 1/4 cup of flour with almond flour to intensify the almond flavour and increase the amount of almond extract to 1/2 teaspoon.
Alternatively, you can leave the almonds off if you prefer to keep them more mince-pie-like.
Add the finely grated zest of half an orange or lemon to give the shortbread a citrus flavour.
If you don’t like fruit mince, substitute it with good quality jam or preserve. You could go to town here with various jam shortbread cookies.
A few of my other favourite cookies/biscuits
Mince pie shortbread crumble cookies
- 190 grams 1 ¼ cups cake flour or all-purpose flour
- 113 grams 1 stick salted butter softened
- 80 grams 1/3 cup granulated sugar
- ½ tsp vanilla extract
- ¼ tsp almond extract optional
- Aprox 1/3 cup of fruit mince 12 heaped teaspoons
- 30-40 grams flaked almonds
- Preheat the oven to 180C/350F and spray a muffin tin with non-stick baking spray or line it with 12 cupcake liners.
- Using a stand mixer with the paddle attachment, mix the flour, butter, sugar, vanilla & almond extract together until it resembles coarse crumbs. You do not want a cohesive dough at this point.
- Spoon out 2 x tablespoon measures into the base of each lined muffin hole and flatten out using a 60ml/1/4 cup measuring cup or small glass. Press down so that the pastry compacts. You should have about a cup of dough crumbs remaining for the top.
- Spoon over one heaped teaspoon of fruit mix which will just barely cover the top. Keep it heaped in the middle. You can add a little more if you prefer it fruity.
- Sprinkle over the remaining dough crumbs over the top of the cookies ensuring they fill in around the sides of the fruit mix to even out the surface.
- Sprinkle over the almond flakes to cover the top and gently press these down.
- Bake for 20 – 25 minutes until golden on the top. If they start browning too much before 20 minutes, loosely cover with a piece of foil.
- Allow to cool completely in the tin before removing and serving with an optional dusting of icing sugar.