Gluten free mince pies

Gluten free mince pie by Torie Jayne
Gluten free mince pies (makes 18)

200g (7 ounces) gluten-free plain white flour
1 tsp Xanthan gum
2 tbsp icing sugar (powdered sugar)
75g (2.5 ounces) ground almonds
1 pinch of salt
125g (4.5 ounces) butter
1 large egg, lightly beaten with 1 tbsp water
359 g (12.5 ounces) high quality mincemeat filling
1 tbsp icing sugar (powdered sugar) for dusting

Cooking instructions
  1. Place all the dry ingredients in a large mixing bowl, add butter and use your hands to mix until the mixture resembles fine breadcrumbs. Or, use a food processor to save a bit of time!
  2. Make a well in the centre of your dry ingredients and add the egg and water.
  3. Combine mixture with a wooden spoon, then knead by hand to form a ball of dough.
  4. Cover with cling film (saran wrap) and place in a refrigerator for at least an hour before continuing.
  5. Roll out marzipan to 5mm thick.
  6. Cut out marzipan snowflakes and leave to one side. If you let your marzipan snowflakes dry for a while, they spread out less whilst cooking and you are left with a clearer looking snowflake
  7. Lightly grease a 12 hole cupcake tin with butter.
  8. Roll out the pastry so it is about 2mm thick.
  9. Cut out circles.
  10. Now line the cupcake tray with pastry, and gently press into each hole.
  11. Spoon a heaped teaspoon of mincemeat into each case.
  12. Place snowflake marzipan on top and lightly press.
  13. Cook in pre-heated oven for 10-15 mins
  14. Take out of tray and leave to cool.
  15. Dust with icing sugar.

Snowflake plunge cutters
Marzipan snowflakes
Marzipan topped mince pies
Have a sweet day!


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