The dish has a secret ingredient for extra crunch (Image: Chloe Hood)
The recipe comes from Chloe Hood for and is a simple dish to recreate. It makes 10 cookies, perfect for sharing with loved ones over .
This particular dish doesn’t require many ingredients and is pretty simple to follow.
For a slight twist on a traditional cookie , this has a hidden sea salt element which adds another layer of flavour to the biscuit.
Because let’s face it, what is more festive than mince pies and cookies?
Well, thankfully this dish combines the two for an extra special feel this Christmas.
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Bakers can create any shape for the cookies (Image: Getty)
How to make mince pie cookies:
Ingredients:
- 300g Mincemeat (10 x 30g balls)
- 140g Unsalted Butter, cubed
- 75g Golden Caster Sugar
- 75g Dark Brown Sugar
- One Large Egg
- One tsp Vanilla Extract
- Half Lemon, zestedHalf
- Orange, zested
- 200g Plain FlourDried Spices
- One tsp Cinnamon
- 0.5 tsp Ginger
- Pinch of Nutmeg
- One tsp Bicarbonate of Soda
- One tsp Maldon Sea Salt, plus extra to sprinkle on top
- 200g Mixed Nuts, chopped
Don’t miss… [PASTA] [PORRIDGE] [FOOD]
Kids can help get involved with the recipe (Image: Getty)
Method:
Spoon 10 mincemeat balls onto a baking paper-lined tray and freeze for one hour. Meanwhile, heat butter in a saucepan over medium heat until it turns a deep golden brown and smells nutty. Cool to room temp.
Beat the sugars and brown butter until light and creamy. Mix in the egg, vanilla extract, lemon zest and orange zest.
In a separate bowl, mix flour, bicarbonate of soda, dried spices and sea salt. Then, gradually add the flour mixture to the wet ingredients, folding gently with a spatula. Fold in the mixed nuts.
Divide the dough into 10 balls (approx.74g each). Flatten the ball in the palm of your hand and stuff with a mincemeat ball. Mould the cookie dough around the mincemeat until fully concealed.
Place on baking paper with space between. Cover and refrigerate for two to 24 hours. Preheat oven to 180°Cfan.
Line your trays with baking paper and space the dough balls out. Bake for 10 mins. Remove from the oven and bang on the counter three times to create cracks in the surface.
Then, apply a circular motion around the cookies using a cookie cutter until they recoil. Bake for five more minutes (they will be very soft). Remove from the oven and re-apply in a circular motion with the cookie cutter.
Whilst they’re still hot, sprinkle liberally with sea salt flakes. Cool on the baking trays for at least 20 minutes before carefully transferring to a cooling rack to finish cooling completely.