Mincemeat Thumbprint Cookies

Step 1

Heat the oven to 170ºC (fan assisted, 190ºC non fan). Rub the flour, sugar and butter together until you have a breadcrumb texture

Step 2

Add in the orange zest and almond extract before adding in enough egg to create a stiff dough – you may not need the whole egg

Step 3

Shape the dough into a tube and cut into slices approximately 1cm thick

Step 4

Put them on a baking tray lined with baking parchment make sure you leave enough space between each biscuit for them to expand when they bake

Step 5

Make a small indentation in the middle of each biscuit with the back of a ½ tsp measure and spoon in a small amount of mincemeat in the centre of each cookie

Step 6

Bake for 10-15 minutes until they are golden brown

Step 7

Allow to cool completely on a wire rack