Mincemeat shortbread

Gluten-free, Dairy-free, Egg-free, Soya-free, Nut-free
Author Vicki Montague - The Free From Fairy


  • 2 oz coconut oil
  • 2 oz dairy free margarine
  • 2 oz white sugar plus extra for sprinkling
  • 7 oz plain gluten-free flour I use my own wholegrain flour blend
  • Half tsp vanilla paste or a full tsp vanilla extract
  • 4 tbsp mincemeat ideally my pear and amaretto one!


  1. Melt the coconut oil, then mix with the margarine and sugar until smooth
  2. Add the flour, vanilla and mincemeat and stir well. The mixture will be quite soft at this point. Don't worry!
  3. Place the dough into a greased round tin approx. 18cm in diameter and firm down well, smoothing it off on the top
  4. Score the dough where you would like to cut it...making sure you do not go all the way through the dough. This will make it easier to cut when it is cooked
  5. Bake in a pre-heated oven at 160 degrees (140 degree fan) for 35-40 minutes until firm to touch
  6. Whilst still warm sprinkle with white sugar and leave to cool completely in the tin before cutting
  7. If you can tolerate dairy then use 4oz butter with 6oz flour and 2oz sugar for a perfect shortbread!