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.
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
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.