Tom Barnes' Mince Pie Cookies

For the filling:

• 250g RAISINS
• 125g CURRANTS
• 125g GOLDEN RAISINS
• 60g CANDIED PEEL
• 250g GRATED BRAMLEY APPLE
• 1 ORANGE ZEST
• 1 LEMON ZEST
• 125g MUSCAVADO SUGAR
• 60g VEGETARIAN SUET
• 200ml BRANDY
• 200ml RUM
• 1 teaspoon GROUND NUTMEG
• 1 teaspoon GROUND CLOVES
• 1 teaspoon GROUND CINAMON

Method:

1. Mix together all the ingredients, except the brandy
2. Place the mixture into an oven proof dish and cook at 120c for 3 hours, stirring every 15 minutes
3. Add the brandy to the mixture and leave to marinade for at least a week (the mixture will keep in an airtight container indefinitely)

MINCE PIE COOKIE RECIPE

Ingredients:

• 70g butter
• 70g Soft light brown sugar
• 55g Caster sugar
• 30g Egg
• 180g Flour
• 2g Salt
• 2g Baking powder
• 2g Bicarbonate soda
• 160g Mince meat

Method:

1. Cream butter and sugar till light and fluffy
2. Add eggs and mix
3. Add the mincemeat and mix thoroughly
4. Mix the remaining dry goods well them add to the wet mix and combine till a dough is formed
5. Roll the mix into 50g balls
6. Place onto a tray tined with greaseproof paper (leave plenty of space in-between each ball)
7. Bake at 180c for approx. 15 mins (or until golden brown)

Be sure to take snaps of your mince pie cookies, tagging both @thebigfeastival and @cheftombarnes