Yep, Mr Oliver has done it again. The perfect thing when you fancy deviating from the standard festive pie, either because you prefer a slightly different pastry-to-fruit ratio or just because you’re THAT unconventional, these cookies are an absolute winner. Serve them still warm from the oven, or box up a few batches and give them as gifts (my reputation as a domestic goddess is riding high thanks to these little beauties).
Mince Pie Cookies, from Jamie Magazine Nov/Dec 2011
250g unsalted butter, softened
140g caster sugar
1 egg yolk
grated zest of 1 clementine
300g plain flour
1 x 410g jar of fruit mincemeat
Preheat oven to 180ºC.
Beat the butter and sugar together in a large bowl until creamy. Add the egg yolk and the clementine zest and beat again to combine. Sift in the flour, then add most of the mincemeat and fold through until the mixture starts to come together – use your hands to make a dough, if needed.
Put teaspoon-sized nuggets of dough on a baking tray lined with greaseproof paper, ensuring that they are evenly spaced. Gently press down to shape into cookies, then dot a little of the reserved mincemeat on top of each one.
Bake for 10 minutes or until golden but still a bit doughy in the middle, enjoying the Christmas-scented fug that envelops you. Transfer the cookies to a wire rack to cool.
I like to sprinkle them with a little caster sugar before serving.
I haven’t tried it yet, but these might be a good use for some of that booze-saturated fruit that comes as a byproduct of making your own Christmas pudding vodka… Just a thought ;).