CHRISTMAS mince pies are like Marmite, you either love or hate them.
It's a 50/50 split in our house, but we always have some on hand to offer guests at Christmas time.
As you may know, making mince pies can be a lengthy, time-consuming process.
To make it as fuss-free as possible, I have put together a recipe for mince pie cookies that are a quick and easy way to get around the traditional mince pie route.
The second recipe is for the delicious mincemeat.
While it is cooking, it will fill your home with the most wonderful, festive aroma.
If you do wish to make your own mince pies, you may opt for shop-bought pastry as it speeds up the process.
The most important part after all is the filling.
This weekend, get into the Christmas spirit and enjoy these delicious baked goods with a hot festive drink.
For more information, or to book an experience at the Waterman Cookery School, visit cookinbelfast.co.uk.
Special Spiced Mincemeat
You can use this mincemeat to line your traditional mince pies.
(This mix will make 4 jars approx. 370g)
175g of currants
175g of raisins
175g of sultanas
175g of dried cranberries
100g of mixed peel, chopped lemon, lime and orange
1 small cooking apple, peeled, cored and chopped
125g of butter, cubed
50g of almonds, blanched
225g of muscovado sugar
½ teaspoon of ground Cinnamon
1 teaspoon of mixed spice
1 lemon, juiced and grate the rind
200ml brandy, rum or sherry
Method
Start by placing all of the ingredients except for the alcohol into a large pan and gently heat. As the butter melts, continue to stir to prevent the mix becoming dry
Next, let the mix cool. Once cooled, add in the brandy and store in a cool dry place. Once fully cooled, place in clean, sterilised jars and top with a little greaseproof paper and lid
Store in a cool place
This can be prepared months ahead of making your mince pies.
Mince Pie Cookies
(Makes 30 cookies)
250g of unsalted butter, softened
140g of sugar
1 egg yolk
1 clementine, zested
300g of flour
410g of fruit mincemeat from the jar or use your leftover Christmas pudding
Method
Pre-heat the oven to 180C and place greaseproof paper on two baking trays
Place the butter and sugar in a large bowl and mix until creamy. Add in the egg yolk and the zest of the clementine. Beat until thoroughly mixed together
Sift in the flour, fold through, and add half of the mincemeat. Keep stirring until the mix is wet and has come together
Lightly flour your hands and make dough ball, placing biscuit size clumps of dough onto greaseproof paper. Keep these well-spaced out as they will spread when cooking
Place a dollop of the mincemeat on top before popping into the oven.
Cook for 10 minutes and remove once golden. The mincemeat will make the centre all gooey which is the consistency you are aiming for
You can serve this warm, or you can cool on a wire rack and store in an airtight container.
