Ingredients :
- 300 g plain flour
- 175 g butter (usually pastry is half fat to flour but I use extra for added buttery crispness)
- 2 tbsp caster sugar
- 1/2 tsp ground cinnamon
- 1 egg yolk
- Last-minute Christmas mincemeat https://cookpad.com/uk/recipes/480570-last-minute-christmas-mincemeat?ref=recipe
- For the streusel topping:
- 100 g plain flour
- 60 g butter, at room temperature
- 50 g demerara sugar
- 1/4 tsp ground cinnamon
- 50 g slivered almonds, roughly whizzed in a food processor
Method :
- Put the flour, butter and cinnamon in a food processor and gradually pulse until you have a mixture the texture of fine breadcrumbs. You can also do this by hand using your finger tips to rub the butter into the flour.
- Add the sugar and egg yolk, and about 2 tbsp water. Pulse until the dough starts to form.
- When the pastry looks like this, tip it out onto a floured surface and use your hands to gently bring together into a ball. Flatten, wrap in plastic wrap and chill in the fridge for at least 20 minutes.
- For the streusel topping, place the flour, butter, sugar and cinnamon in a food processor and pulse to fine breadcrumbs. Stir in the chopped almonds.
- Pre-heat the oven to 190°C/Gas 5. Roll out the chilled pastry and cut out circles of dough big enough to line bun tins, there was enough pastry to make 24, but I had one deep set of tins and one shallow set.
- Half fill the shells with mincemeat, then sprinkle the streusel mixture over to cover. Sprinkle a few slivered almonds on the top of each and then bake in the oven for about 20 to 25 minutes until golden.
- Allow to sit in the tins for about 5 to 10 minutes, then transfer to a wire tray. Serve warm, dusted with icing sugar and topped with a spoonful of brandy cream.
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