Each year for the last couple of years I have made mincemeat, a nice boozy fruity nutty mincemeat for mince pies at Christmas time. Traditional mince pies get made a lot, brought into work, delivered to family & friends, eaten ourselves… this is a nice alternative way to use some of the mincemeat for a christmassy cookie! Of course, you can also use store bought mincemeat here.
- 125g unsalted butter, softened
- 75g sugar
- 1 egg yolk
- Grated zest of 1/2 lemon
- 175g Plain Flour
- 220g mincemeat
- 1 Tbsp Brandy (optional)
Preheat oven to 180C & line a baking tray (or 2) with greaseproof or parchment paper.
Beat the butter and sugar in a large bowl until creamy. Add the egg yolk and lemon zest and beat to combine the ingredients together. Add the flour and fold through with the mincemeat (and the extra brandy if using), stir until the mixture comes together into a dough.
Place spoonfuls of the dough on to your baking sheet, spacing evenly. Shape into cookies by pressing down slightly. These cookies will cook quickly, about 10-12 minutes, or until golden. They should still be a little doughy inside.
Cool on a wire rack and store in an airtight container (or eat them right away!).
Enjoy – Happy Christmas!