250 g unsalted butter
2.4 dl whole milk
7 dl brown sugar
3 teaspoons vanilla
2.4 dl Nutella
14.5 dl icing sugar
A couple of pinches – 1/2 tsp of salt
1 dl chopped walnuts (optional- and of course you can add more if you like!)
*Recipe adapted from this one found at Not your momma’s cookie.
EASY MINCE PIES
Makes: approx. 24 small pies
This recipe (adapted from Orlando Murrin’s one found here) has been given 5 stars by its reviewers. I am not suprised! I love it and am pretty sure I’ll be hard-pressed to find a yummier, easier mince pie recipe than this! I have made some modifications to allow for the pastry to be easily rolled (as I prefer a slightly more “polished” look to baked goods generally).
INGREDIENTS:
225g cold, diced butter
350g plain flour
100g caster sugar
A pinch of salt
Half a beaten egg (for the pastry dough)
Half a beaten egg (for brushing pie tops before baking)
Mincemeat (I used a jar weighing 400 g)
DIRECTIONS:
- To make the pastry, whiz butter and plain flour in food processor, then mix in caster sugar, half a beaten egg and a pinch of salt. Combine the pastry into a ball and knead it briefly. The dough may be used immediately, or chilled for later use (handy, huh?).
- Preheat the oven to fan 180C. Grease a 12 hole pie tin (or 2 if you have 2!). Roll out pastry (you’ll need a little extra flour for dusting over the pastry and rolling-pin). Cut out circles with a cookie cutter and press gently into pie tin holes. Spoon mincemeat into the pies.
- Take a smaller cookie cutter (I used a blossom one, but stars or other shapes would be lovely too) and cut out enough shapes to make pie lids. Top the pies with their lids.
- Brush the tops of the pies with remaining half of beaten egg. Bake for approx. 20 minutes or until golden. Leave to cool in the tin for 5-10 minutes, then remove to a wire rack. To serve, lightly dust with icing sugar.
*These pies will keep for 3 to 4 days in an airtight container and may be frozen for a month!
*Recipe adapted from one by Orlando Murrin, found at BBC GoodFood)
*I used the same pastry recipe to create jam tarts with my little boy. Yummy!
INGREDIENTS:
400 g dark or milk chocolate
400 g white chocolate
1 tsp peppermint extract
1 – 2 dl, crushed hard peppermint candies
DIRECTIONS:
- Line bottom and sides of a pan (I used an IKEA Drömmar pan, dimensions: 37 x 25 x 3 cm) with aluminum foil, extending the ends of the foil beyond the two short pan sides.
- Melt the dark/milk chocolate. Stir in the peppermint extract and keep stirring vigorously if the chocolate seizes (it should become smooth and shiny again as the extract is properly incorporated). Spread the chocolate evenly in the prepared pan. Chill until set, about 30 minutes.
- Meanwhile, melt the white chocolate. Spread the white chocolate mixture evenly over the dark/milk chocolate. Sprinkle crushed candy pieces evenly over the white chocolate layer. Chill until set (at least 1 hour). Cut into triangular shards to serve.
*Recipe adapted from this one by Caityb19 found at allrecipes.com
