Mincemeat Thumbprint Cookies

Ingredients

• 200 g self raising flour
• 100 g caster sugar
• 100 g margarine
• 1 orange (zested)
• 1 egg (beaten)
• 1/4 tsp almond extract
• 4 tbsp mincemeat

Instructions

1. 1

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

2. 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

3. 3

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

4. 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

5. 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

6. 6

   Bake for 10-15 minutes until they are golden brown

7. 7

   Allow to cool completely on a wire rack