Mince pie shortbread crumble cookies
Mince pie crumble cookies are buttery biscuits/cookies with fruit mince filling
Print Recipe
Ingredients
- 190 grams 1 ¼ cups cake flour or all-purpose flour
- 113 grams 1 stick salted butter softened
- 80 grams 1/3 cup granulated sugar
- ½ tsp vanilla extract
- ¼ tsp almond extract optional
- Aprox 1/3 cup of fruit mince 12 heaped teaspoons
- 30-40 grams flaked almonds
Instructions
- Preheat the oven to 180C/350F and spray a muffin tin with non-stick baking spray or line it with 12 cupcake liners.
- Using a stand mixer with the paddle attachment, mix the flour, butter, sugar, vanilla & almond extract together until it resembles coarse crumbs. You do not want a cohesive dough at this point.
- Spoon out 2 x tablespoon measures into the base of each lined muffin hole and flatten out using a 60ml/1/4 cup measuring cup or small glass. Press down so that the pastry compacts. You should have about a cup of dough crumbs remaining for the top.
- Spoon over one heaped teaspoon of fruit mix which will just barely cover the top. Keep it heaped in the middle. You can add a little more if you prefer it fruity.
- Sprinkle over the remaining dough crumbs over the top of the cookies ensuring they fill in around the sides of the fruit mix to even out the surface.
- Sprinkle over the almond flakes to cover the top and gently press these down.
- Bake for 20 – 25 minutes until golden on the top. If they start browning too much before 20 minutes, loosely cover with a piece of foil.
- Allow to cool completely in the tin before removing and serving with an optional dusting of icing sugar.
Notes
Store these mince pie crumble cookies in an airtight container.
Servings: 12