Mince pie tru es
Serve these bite-sized treats as an after-dinner sweet, or gift in pretty boxes tied with decorative ribbon.
MAKES 26 PREP 45 mins plus 1 hr
30 mins chilling NO COOK EASY V
100g shortbread biscuits
1 tsp mixed spice
150g mincemeat (vegetarian, if needed)
1 orange, zested
75g double cream
150g milk chocolate
200g dark chocolate edible gold lustre dust, for decorating (optional)
1 Line two baking trays with baking parchment. Put the shortbread in a food bag or bowl and crush to fine crumbs. Tip into a large bowl. Add the mixed spice, mincemeat, orange zest, cream and a pinch of salt, and mix to combine. Melt the milk chocolate in a heatproof bowl over a pan of simmering water, ensuring the bowl doesn’t touch the water, or in the microwave in short bursts. Stir this into the mixture. Chill for 45-50 mins until firm.
2 Roll a heaped teaspoon of the mixture into a ball and put on one of the trays. If the mixture is a little sticky, dampen your hands slightly. Repeat with the rest of the mixture and chill for 45 mins-1 hr until set.
3 Melt the dark chocolate in the same way you did the milk. Tip into a small, deep bowl. One by one, dip each true into it using a fork. Shake o the excess and put on the second tray to set.
4 Decorate with gold lustre, if using. Will keep in an airtight container in a cool place or the fridge for a week.
PER SERVING 125 kcals • fat 8g • saturates 4g • carbs 12g • sugars 10g • ibre 1g • protein 1g
• salt 0.1g