How about a really really quick post? I feel awful about the way I am neglecting my little Spaghetti blog, and I was just over at The Foodie Corner writing this recipe when I suddenly thought this is too good not to post here as well.
A few days ago I was in the middle of making mince pies and was getting a bit frustrated with the whole muffin tin pie dough combo, when it suddenly occurred to me that the dough I was handling would probably behave better as a biscuit (as in cookie for my US friends). Then I got an image of a thumbprint biscuit in my mind and decided that a blob of mincemeat would look pretty cute (and taste pretty good too). So, the rest of the dough was rolled into little balls and transformed into these little cuties. Bite sized mince pie biscuits that you can enjoy with a cuppa or plop in a bowl and devour with lashings of cream. Just like a proper mince pie, minus the faff.
The mincemeat I used was the Thursday Cottage brand which is pretty amazing. Even more amazing is the fact that you can get it in Greece! The pastry is lovely and sweet so they make a great pair. I have managed to keep a few of these and I’m hoping I can stay away from the biscuit tin long enough to enjoy them on Christmas Day. Now I have to go because just thinking of them is making that pretty difficult…
Have a wonderful Christmas and a fantastic New Year everyone!
Mince Pie Thumbprint Cookies
(Original recipe for mince pies is from the BBC Good Food magazine)
75gr dark chocolate, chopped
375gr cold butter, cubed
600gr all purpose flour
225gr brown granulated sugar
icing sugar for sprinkling (optional)
1. Mix mincemeat and chocolate in a bowl and set aside.
2. Place butter and flour in a large bowl and rub with your fingers till it resembles crumbs. Add the sugar and squeeze with your hands till the mixture forms a dough. It will be very crumbly to start with, be patient and keep kneading till it comes together.
3. Preheat oven to 200C (180C fan). Make little balls of dough and place them on lined baking trays, spaced apart. Press the back of a round measuring spoon into the top so that the ball is flattened slightly and an indentation is formed. If you don’t have round measuring spoons use your thumb. Fill each indentation with some mincemeat but don’t let it spill over. Bake for approx. 15 to 20 minutes, depending on your oven and the size of the cookies. Start checking after 10 minutes. They should be a light golden colour.
4. Remove from the oven and let them cool on the tray (they will continue to cook for a little while). When completely cool sprinkle with icing sugar if desired.
Note: This is not a sponsored post and I have received no compensation or free products for mentioning the brand. I just thought it was really tasty and you all deserve to know that!