1 batch sweet shortcrust pastry
2 tbsp melted butter
Sprinkling of sugar
FRUIT MINCE:
250g crimson raisins, roughly chopped
250g raisins, roughly chopped
250g sultanas
250g dried cranberries
250g mixed lemon & orange peel
2 tsp NOMU Sweet Rub
200g brown sugar
200ml water
2 tsp NOMU Vanilla Extract
100ml brandy
EQUIPMENT:
7 cm round cookie cutter
6 cm round cookie cutter
6 cm star cutter
3 x 12 hole 1 tbsp miniature tart tins
Small sieve
Place the raisins, sultanas, dried cranberries and mixed peel in a bowl and mix well with the Sweet Rub. Place the sugar and water in a saucepan and bring to a boil to make a sugar syrup. Add the Vanilla, brandy and all the dried fruit. Simmer on a very gentle heat for 20 minutes.
Place in sterilized jars.
Preheat the oven to 180˚C and grease miniature tart tins well with butter.
Roll out the pastry on a floured surface until 3 mm in thickness. Use a 7cm cookie cutter to cut out 36 rounds of pastry and place into the prepared tart tins. Fill the pastry with 1 tbsp of fruit mince.
Roll out the remaining pastry and use a 6cm cookie cutter to cut out rounds. Alternatively, use the 6cm star cutter to cut out stars. Gently press the little rounds or stars on top of the Christmas mince. Brush the lids with melted butter and sprinkle over the sugar.
Bake in the oven for 15 – 20 minutes until golden! These are great served with custard.
1 batch sweet shortcrust pastry
2 tbsp melted butter
Sprinkling of sugar
FRUIT MINCE:
250g crimson raisins, roughly chopped
250g raisins, roughly chopped
250g sultanas
250g dried cranberries
250g mixed lemon & orange peel
2 tsp NOMU Sweet Rub
200g brown sugar
200ml water
2 tsp NOMU Vanilla Extract
100ml brandy
EQUIPMENT:
7 cm round cookie cutter
6 cm round cookie cutter
6 cm star cutter
3 x 12 hole 1 tbsp miniature tart tins
Small sieve
Place the raisins, sultanas, dried cranberries and mixed peel in a bowl and mix well with the Sweet Rub. Place the sugar and water in a saucepan and bring to a boil to make a sugar syrup. Add the Vanilla, brandy and all the dried fruit. Simmer on a very gentle heat for 20 minutes.
Place in sterilized jars.
Preheat the oven to 180˚C and grease miniature tart tins well with butter.
Roll out the pastry on a floured surface until 3 mm in thickness. Use a 7cm cookie cutter to cut out 36 rounds of pastry and place into the prepared tart tins. Fill the pastry with 1 tbsp of fruit mince.
Roll out the remaining pastry and use a 6cm cookie cutter to cut out rounds. Alternatively, use the 6cm star cutter to cut out stars. Gently press the little rounds or stars on top of the Christmas mince. Brush the lids with melted butter and sprinkle over the sugar.
Bake in the oven for 15 – 20 minutes until golden! These are great served with custard.
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