Life Style: 200 grams plain flour
50 grams cocoa powder
125g cold butter, chopped
30 grams light brown sugar
4 tbsp milk
411 gram jar mincemeat
100 gram packed dried cherries
2 tablespoons cherry brandy (optional)
edible gold glitter, for decorating
Make the pastry by mixing the flour and cocoa in a bowl. Add the butter and rub until the mixture resembles fine breadcrumbs. Add sugar. Add the milk and stir with a cutlery knife until the mixture is lumpy, then use your hands to bring it together. Wrap in clingfilm and refrigerate for 1 hour.
Preheat the oven on Gas 6, 200°C, Fan 180°C. Roll out the dough between 2 pieces of clingfilm to a thickness of 3-4 mm. Cut into 24 x 6cm wide circles and put into two 12-hole mini muffin tins. Cut out 24 snowflake or star shapes using a 5-6cm star or snowflake cutter and set aside; Re-roll the pastry as needed.
Mix the mince, cherries and brandy (if using) together in a bowl. Use to fill each mince pie. Place a snowflake or star on each and gently press the edges to adhere.
Place the tin on a large baking tray and bake for 18-20 minutes until the pastry is cooked through and the filling begins to bubble around the edges. Gently turn pie onto a wire rack to cool. Sprinkle or brush edible glitter or icing sugar on top, then package ready to give as a gift. They can be stored in an airtight container for up to 5 days.
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