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.
Mincemeat Thumbprint Cookies https://www.curlyscooking.co.uk/mincemeat-thumbprint-cookies/
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.