Another festive joy to sink your teeth into this year! A great one if you are feeling a bit ‘pied out’ but still want that festive flavour. The cookie dough is so buttery, they feel like a real treat. Once you start adding mincemeat to things, you will want to see what else you could experiment with. Hayley had mince pie flapjacks earlier in the week which she reported were really yummy, I will have to try that recipe out next! The cookie recipe is taken from Jamie Oliver.
Makes about 24 cookies
250g of unsalted, softened butter
140g of sugar
1 egg yolk
Grated zest of 1 clementine
300g of flour
400g fruit mincemeat (we use homemade – this recipe of our Mum’s)
- Preheat the oven to 180C and line 2 baking trays with greaseproof paper.
- Beat the butter and sugar together in a large bowl until super creamy. Then add the egg yolk and clementine zest and beat again to combine. Sift in the flour, then fold through the mincemeat and stir until the mixture starts to come together.
- Pull off little biscuit-sized clumps of dough, pop them evenly over the trays and press down using the palm of your hand to flatten slightly and shape into cookies.
- Pop them into the oven for 10-13 minutes, or until golden but still a bit doughy in the middle. The cookies will continue to cook as they cool down so a top tip is always to bring them out before they look too golden to achieve a doughy centre.
- Serve warm or turn onto a wire rack to cool. Store in an tupperware box.