All the tasty flavours you’d expect from a mince pie but quicker and easier! These Mincemeat Thumbprint Cookies are the perfect treat to rustle up over Christmas.
A new take on a mince pie
I love mince pies but whenever I make them I am always slightly disappointed. They don’t live up to my expectations.
This is probably because I always try and fill them with too much mincemeat and then they don’t end up looking as uniform as I’d like!
Traditional mince pies also are quite fiddly with all of the rolling out and cutting of the pastry. Last year I made Frangipane Mince Pie Slices which were very popular and a great alternative to Mince Pies.
This year, I wanted to come up with an even easier recipe.
Mincemeat thumbprint cookies have all the flavour but without the faff
As we all know the build up to Christmas is such a busy time for everyone with the present buying and food prep. This is why any time saving Christmas recipes are always a win in my book!
These Mincemeat Thumbprint Cookies could not be easier. You don’t need a mixer which means there’s not even extra washing up! They aren’t anything fancy, they are just simple and tasty.
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Mincemeat Thumbprint Cookies
All the tasty flavours you'd expect from a mince pie but quicker and easier! These Mincemeat Thumbprint Cookies are the perfect treat to rustle up over Christmas.
- 200 g self raising flour
- 100 g caster sugar
- 100 g margarine
- 1 orange zested
- 1 egg beaten
- ¼ tsp almond extract
- 4 tbsp mincemeat
Heat the oven to 170ºC (fan assisted, 190ºC non fan). Rub the flour, sugar and butter together until you have a breadcrumb texture
Add in the orange zest and almond extract before adding in enough egg to create a stiff dough – you may not need the whole egg
Shape the dough into a tube and cut into slices approximately 1cm thick
Put them on a baking tray lined with baking parchment make sure you leave enough space between each biscuit for them to expand when they bake
Make a small indentation in the middle of each biscuit with the back of a ½ tsp measure and spoon in a small amount of mincemeat in the centre of each cookie
Bake for 10-15 minutes until they are golden brown
Allow to cool completely on a wire rack
Don't be tempted to use too much mincemeat or else it will run down the side.
Keep for up to two days in an airtight container.
Nutritional information is given as a guide only.