'Mince pie' stuffed cookies
Makes: 14
Prep time: 20 minsTotal time: 
Recipe photograph by Maja Smend
'Mince pie' stuffed cookies
Cookie dough is a lot more forgiving than pastry, so these are a great option if you want all the flavour of a mince pie but with much less effort
Makes: 14
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
220Kcal
Fat
8gr
Saturates
5gr
Carbs
33gr
Sugars
19gr
Fibre
1gr
Protein
3gr
Salt
0.2gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 125g unsalted butter, softened
- 125g light brown sugar
- 75g granulated sugar
- 1 medium egg
- 1 tsp vanilla extract
- 250g plain flour
- 1 tsp bicarbonate of soda
- 1 tsp ground mixed spice
- 125g mincemeat*
- icing sugar, to dust (optional)
Step by step
To store
The cookie balls can be frozen before cooking; bake for about 16 minutes direct from the freezer. The baked cookies keep for up to 4-5 days in an airtight container.
- Beat the butter, brown sugar and granulated sugar together until the mixture is light and fluffy. Add the egg and vanilla extract and beat to combine.
- Combine the flour, bicarb, mixed spice and a pinch of salt and then carefully fold this through the butter and sugar mixture, taking care not to overwork it.
- Line two baking trays with baking paper. Divide the cookie dough into 12 balls. Take one ball at a time and flatten it in your palm. Spoon a little of the mincemeat in the middle, then carefully fold the cookie dough around the filling to seal it in. Re-roll to create a ball again and place on a lined tray. Repeat with the rest of the balls, making sure the cookies are spaced well apart on the trays, as they will spread when baking. Chill on the trays for 30 minutes before baking.
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Preheat the oven to 180°C, fan 160°C, gas 4. Bake the cookies for 14 minutes. Leave to cool and firm up on the trays for 5 minutes, then transfer to a wire rack to cool completely. Dust with icing sugar to serve, if you wish.
*Use vegetarian mincemeat if required.Waste notWarm leftover mincemeat with the zest and juice of 1 orange plus a splash of brandy or whisky, and serve as a hot sauce for vanilla ice cream.
