Put 4oz of sugar, 8oz butter, and 12oz All Purpose Flour in the food processor. It will still be a bit crumbly even though it is mixed good. So put it in a bowl and work it together more with your hands. Roll out on a floured board. It is a hard dough to work with and breaks up all the time but you can just mash it back together. I cut out circles using my 3-1/2" diam. glass and fit into cupcake sheet. Notice that the cupcake sheet is not the deep kind. Use a spatula to help move the dough about when it is rolled. Put a tablespoon of mincemeat into each. With the dough that is left over from rolling out the bottoms I roll out the tops and prick with a fork. Bake at 375 for 23 minutes. You want to watch them and not over cook. The browner the get the harder they are. They should look almost undercooked when you take them out of the oven. The dough is actually a shortbread recipe so just like shortbread if it is cooked too long it will be as hard as a brick to eat. Cool completely before removing from the pan. Makes 20. Some people have said they have used refrigerator sugar dough and it works well. I haven't tried that yet.
I was having some problems with these silly photos. Hope they come out in the right order. Anyway, this is in response to someone that was having trouble making these and wanted to know how I did it. They are tricky to make. Lets be honest, if I was in Scotland I would buy them. I look forward to one of these and a small glass of sherry every Christmas!
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