Cookie-cup mince pies
Makes: 12
Prep time: 30 minsTotal time: 
Recipe photograph by Mike English
Cookie-cup mince pies
Mince pies meet cookies! A treat inspired by our favourite London cookie shop, Blondies Kitchen
Makes: 12
Prep time: 30 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
317Kcal
Fat
9gr
Saturates
5gr
Carbs
54gr
Sugars
39gr
Fibre
1gr
Protein
3gr
Salt
0.3gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 100g soft salted butter
- 100g light muscovado or soft brown sugar
- 100g granulated or caster sugar
- ½ tsp fine sea salt
- 1 large egg
- 1 tsp vanilla bean paste or extract
- 225g plain flour, plus extra to dust
- ½ tsp bicarbonate of soda
For the filling
- 1 x 411g jar mincemeat (made with vegetarian suet)
- 40g dried cranberries
- 1⁄2 tbsp ground mixed spice
- 2 tbsp brandy, rum or whisky
- zest of ½ orange
Step by step
Get ahead
Freeze uncooked; bake for 35 mins. Baked cups keep 3-4 days in an airtight tin.
- Cream the butter, sugars and salt together in a bowl until pale. Beat in the egg and vanilla, then sift in the flour and bicarb. Fold together to combine.
- Lightly grease a 12-hole muffin tin. Divide the dough into two-thirds and one-third. Roll the larger piece into 12 balls, drop each one into a hole of the tin. Roll the smaller piece into 12 smaller balls; put these on a tray. Chill both for 30 minutes.
- Using the floured end of a rolling pin, mould each chilled dough in the muffin tin into the base and sides of each hole to make a cup.
- Mix the filling ingredients together and divide between the cookie cups, leaving a slight gap at the top. Flatten each small ball of dough to make a lid. Lay over the mincemeat and pinch the edges to seal. Chill for 30 minutes. Heat the oven to 180°C, fan 160°C, gas 4.
- Bake for 25-30 minutes until crisp and golden. Leave in the tins for 15 minutes, then gently twist the tops to loosen from the tin (this is easier than using a palette knife). Turn out onto a wire rack to cool. Dust with icing sugar and store in an airtight container.
