Syanne shares her favourite Christmas recipe of 2016…

Lovely Syanne shares the recipe for her magical mince pies…


Crumble Topped Mince Pies

125g unsalted butter/coconut oil
200g flour (gluten free alternatives work great)
1/4 tsp almond extract
300g mincemeat (Buy ready made or see recipe below)

Crumble Topping

25g ground almonds
25g flaked almonds
25g unsalted butter/coconut oil, melted
25g brown sugar
pinch ground cinnamon


1. Rub the butter into the flour until it resembles breadcrumbs.

2. Add the almond extract.

3. Whilst kneading the dough, add cold water, a tb spoon at a time, to help the dough come together.

4. When formed, wrap in cling film and chill for at least 30 mins.

5. Heat oven to 180C and grease a shallow tart tray with butter.

6. Place the chilled dough between two large pieces of wax paper and roll to roughly
the thickness of a pound coin.

7. You can use a floured surface but I find this a much cleaner, quicker and less
sticky way to rolling pastry.

8. Using a cutter the same size as your tart moulds, stamp out discs from the pastry.
Re-roll any trimmings and stamp out discs until you have enough for your tray. Crumble
any excess dough into a small bowl to use later for the topping.

9. Line your tart tray with the cut out pastry, gently pressing the dough into sides a base
of each mould. Then fill each pastry shell with a heaped teaspoon of mincemeat and gently
spread out to smooth.


10. Combine the crumble ingredients with any left over dough in a small bowl and then sprinkle
a little over the top of each mince pie.

11. Bake on the middle shelf of the oven for about 20 mins until the pastry is cooked and
golden brown. Cool in the tins for 5 mins before transferring to a plate. Give them a dust with
powdered sugar then enjoy warm with a cheeky dollop of brandy butter or crème fraîche.


The Mincemeat Recipe

1 small apple, peeled, cored and finely chopped
200g dried mixed fruit
50g butter/coconut oil
1/2 tbsp molasses
1 tsp orange zest
1 tsp lemon zest
Juice of 1/2 lemon
1/2 tsp fresh ginger, grated
1 tbsp brandy or dark rum
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Large pinch of ground cloves

1. Add all of the ingredients except the alcohol into a large pan.

2. Heat gently, allowing the butter to melt, then simmer very gently, stirring occasionally,
for about 10 minutes until everything is softened and combined.

3. Allow to cool before adding the brandy or rum.

4. Store in a sterilised jar in a cool place until ready to use.


Mmmm delicious! Merry Christmas, love Syanne x