Mince Pie Sandwich Biscuits

Buttery biscuits with a mincemeat filling that make the perfect edible gift!

If there's something I find underrated at Christmas time its the gift of edible gifting. I personally love to receive presents I can eat or drink, so when the lovely team at Mason Cash got in touch with me with the same thought process I was most definitely one of the ten lords a-leaping! When it comes to gifting food though, you want to make something that lasts a little longer and biscuits don't stale instantly so they're a great gift, plus they stack nicely and look impressive when wrapped so just another reason to make some biscuits for someone. I also believe the gesture goes far deeper than the fact you can eat it; the effort of someone making me a gift is so thoughtful and so appreciative. And they don't take much time at all, so are great for something a little last minute. 

Mason Cash are also here to help with the process of biscuit-making. They've got some beautiful mixing bowls, utensils and pudding basins to help with preparation and not to mention some gorgeous plates to showcase your baked goods.  I happen to think that even if you're not gifting these biscuits to anyone, they're still worth making. I love mince pies and these are a nice switch whilst still enjoying the flavours of a mince pie. 

If you love mince pies and biscuits....

Check out my other recipes for more inspiration!

• Mince Pie Crumble Bars
• Vegan Mince Pie Banana Bread
• Vegan Mince Pie Brownies

Recipe

Prep: 1 hr 40 minutes

Cook: 15 minutes

Serves: 16 

Notes:

• This recipe got me roughly 16 sandwich biscuits, depending on how big or small you make them.
• Although I love any excuse to use an electric mixer, this recipe was far easier just using a wooden spoon and my hands which I recommend doing. 
• Any jar of mincemeat will work here, some supermarkets have some lovely flavoured ones, or you could make your own. 
• You can use whatever shape cookie cutter you want/have - Christmas trees could look cute!
• Be really gently lifting the cut biscuit dough onto the lined baking tray so you don't distort their circular shape.

Ingredients

• 300g plain flour 
  
• 200g unsalted butter, softened, 
• 100g caster sugar
• 1 tsp salt
• 40ml ice cold water
• Roughly 200g of store-bought mincemeat in a jar
• Icing sugar (for decoration)

Method

1. In a large mixing bowl, combine the butter and sugar together until the mixture is light, pale and fluffy. I used a wooden spoon for this, but you could use a standing mixer or electric hand-whisk. 
2. Then gradually add in the  flour and salt to the mixture. When you start to see that the mixture is becoming dry add the water a little at a time, you might not need all of it.
3. Start mixing the dough with your hands as this will bring it together more easily than any utensil. It might get sticky but trust the process. Make sure to scrape the dough on your hands into the final dough so as not to waste any.
4. Cut a large piece of clingfilm and place the dough on top. Press your hands on it to flatten it into a disc then wrap up so it is covered. Place in the fridge for 1 hour.
5. Bring the dough to room temperature before you start rolling otherwise it will crack. 
6. When it is soft enough, get some flour in your hands and dust the work surface, top of the dough and the rolling pin so nothing will stick. 
7. Roll out the dough to about ¼ inch thick and use a  7cm cookie cutter to cut out rounds of dough. Make sure to cut out an even number as they will be sandwiched together at the end. 
8. For half of the circles, use a smaller cutter to cut a smaller circle in the middle of the dough, so that you will be able to see the mincemeat poking through later. 
9. Transfer all of the cut pieces of dough to a couple of lined baking trays and place in the fridge for 20-30 minutes to chill before cooking. 
10. After the dough has chilled, preheat the oven to 170℃. Cook in the middle of the oven for about 15 minutes until pale and lightly golden brown around the edges. You may need to cook one tray at a time for a more even bake.
11. Once the biscuits are cooked, leave them to cool on the tray for about 5 minutes then transfer to a wire rack to cool completely. 
12. Take each biscuit base and smooth out approximately 1 tsp of mincemeat to the middle of the biscuit. 
13. Before sandwiching the biscuits, take the biscuit tops (the ones with the hole in) and lightly dust all of them with icing sugar. Then gently take them by the sides and sandwich down on the biscuit bases filled with the mincemeat. 
14. These biscuits should be stored in an airtight container at room temperature and will last up to 1 week. Enjoy!

Christina

xx