who hides in the bakery at christmas?

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A MINCE SPY.

Ho ho ho.

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FOR THE MINCEMEAT

  • 270g dark brown sugar
  • 200g each of raisins, sultanas and currants
  • 100g unsalted butter, melted
  • 100g mixed peel
  • orange, rind and juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon mixed spice
  • 1/4 teaspoon grated nutmeg
  • 100ml brandy

FOR THE PASTRY

  • 375g plain flour
  • 260g unsalted butter, softened
  • 125g caster sugar
  • egg, plus extra for glazing
  • icing sugar, to dust
  1. MAKE AT LEAST A DAY AHEAD. For the mincemeat, combine all of the ingredients and spoon into sterelised jars. Refrigerate until needed.
  2. For the pastry, combine the butter and flour in a bowl and rub with your fingers until crumby. Add the sugar and the egg, mix, and then tip onto a lightly floured surface. Lightly fold, or knead, until it just comes together (don’t overmix!) Chill in the fridge for 10 minutes.
  3. Preheat the oven to 200C.
  4. Roll out the pastry until about 3-4mm thick and cut out circles slightly bigger than the holes in your muffin tray.
  5. Place roughly a tablespoon of mincemeat in the middle and cut off the overhanging pastry.
  6. Cut out stars from the leftover pastry and place on top.
  7. Brush over beaten egg and place in the oven for 15-20 minutes or until golden brown.
  8. Cool on a wire rack and dust with icing sugar.
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