I haven’t had that many mince pies over Christmas so I thought I’d try something a bit different that replicates the complex flavour of mincemeat to make up for this. These are much lighter than mince pies and also taste better; even if you don’t like mince pies, I would recommend giving these a shot.
This recipe makes 24 cookies.
Ingredients: (Ounce to Gram Conversion Chart)
5oz Light Brown Sugar
5oz Dark Brown Sugar
1 Whole Egg and 1 Egg Yolk (crack on a flat surface)
1tbsp Golden Syrup
1 Large Orange (just the zest needed)
1tsp Baking Powder
½ tsp Salt
8oz Plain Flour
2tsps Mixed Spice
2oz Dried Cranberries
2oz Almonds (blanched or with the skins on, up to you)
1oz Caster Sugar
¼ oz Ground Cinnamon (yes, that does say ¼ oz)
Line a baking tray with grease-proof paper, using butter to stick the paper to the tray. Make sure the paper is thoroughly glued down.
Melt the 6oz of butter in a small pan on a medium heat and then allow to cool completely.
In a large mixing bowl, place both of the sugars and whisk in the cooled butter. Beat in the egg and egg yolk with the whisk, followed by the golden syrup, brandy and orange zest.
Pre-heat the oven to 160oC (325oF, Gas Mark 3).
Place the almonds in a plastic bag and crush with a rolling pin into small chunks of almond.
In a separate bowl, mix the baking powder, salt, flour and mixed spice together. Sieve this mixture into the large mixing bowl. Add the cranberries, raisins, sultanas and almonds and fold the flour mixture in until everything is combined but try not to over mix.
In a small bowl, mix the caster sugar and cinnamon.
Use a dessertspoon to collect a dessertspoon’s worth of dough.
Dust your hands with flour and then shape the dough into a ball in the palm of your hands. Be quick! (sorry, but the longer you take, the warmer the ball gets in your hands and the more likely it is to stick to your hands). Coat the ball in the cinnamon mixture. Flatten the ball and place it on the baking tray. Place a total of four balls onto the tray, evenly spread out and bake for 10mins.
Take the cookies out of the oven and allow to cool a bit on the tray. Use a fish slice to go around the edges of the cookies to lift them up a bit and then slide the cookie on to the fish slice to get it off the tray. Transfer to a wire cooling rack and allow to cool completely.
Get your next batch of cookies onto the same tray and go again.