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: 
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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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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.
