Alternate Mince Pies

Christmas mince pies with a twist. BAKERS Nuttikrust®, BAKERS Red Label Lemon Cream® and BAKERS Eet-Sum-Mor® biscuit base filled with frangipane, cranberries and pecan nuts. Topped with a biscuit star and dusted with icing sugar.

INGREDIENTS

BAKERS Nuttikrust® 200g
BAKERS Eet-Sum-Mor® 150g
BAKERS Red Label Lemon Cream® 150g
Butter 150g, melted

Butter 115g
Castor Sugar 115g
Almond Extract 1 teaspoon
Eggs 2
Self-raising Flour 115g
Ground Almonds 115g
Dried Cranberries 100g
Pecan Nuts 100g

Icing Sugar for dusting

METHOD

Blitz the BAKERS Nuttikrust®, BAKERS Eet-Sum-Mor® and BAKERS Red Label Lemon Cream® biscuits and mix together with the melted butter and press into the tart tins.

For the filling beat the butter, castor sugar and almond extract until light. Add the eggs one at a time beating well after each. Sift in the self-raising flour and add the ground almonds then fold into the mixture. Mix in the chopped pecan nuts and cranberries. Spoon into the biscuit bases. Place a star-shaped cookie cutter lightly on top on the mixture and gently press in some biscuit base mix to form a star on top. Makes approximately 14 mini tarts.

Bake at 180˚C for 15 minutes.

Remove from the oven and allow to cool. Trace around the cookie cutter on a piece of paper and cut it out, place on top of the biscuit star topping then dust with icing sugar, remove the piece of paper and enjoy.