Mince Pie Cookies

Every once in a while (maybe three times ever?) I share a baking recipe on here. This one is very festive, and is one that even some mince pie haters in my life really enjoy 🙂 I adapted it from two others – this one from BBC Good Food (which also adds chocolate chips to the mix), and this one from the food blog ‘What The Redhead Said’ (which omits the spices and orange). The resulting cookies, using my go-to version below, are soft and delicious, but – as you can see from my photo – they’re not pretty. If you wanted to make them more gift-worthy, you could follow WTRS’s lead and drizzle and mix of icing sugar and water over the cookies (once cooled). I have occasionally also added some edible glitter too.

* Makes 20 mince pie cookies *
• 130 g salted butter, softened
• 185 g soft brown sugar
• 1 tsp vanilla extract
• 1 egg, beaten
• 1 orange, zested and juiced
• 230 g plain flour
• 1.5 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp baking powder
• 200 g mincemeat
• 100 g raisins / dried cranberries

1. Preheat oven to 180 C/Gas Mark 4. Line a baking tray with baking paper.
2. Cream butter and sugar in a large bowl. Mix in the vanilla extract and gradually add the egg – beating well. Add the zest and the juice of one large orange.
3. In a separate bowl, sift the flour and baking powder, and add the cinnamon and nutmeg. Gradually fold the dry ingredients into the wet mixture. Once mostly combined, stir in the mincemeat and your dried fruit.
4. Drop tablespoons of mixture onto a baking tray leaving approx 4cm between – they will expand slightly.
5. Bake for 12 mins or until lightly browned.