Get yourself in the festive mood with our special collection of Christmas baked gifts and goodies.
CHOC-FRUIT MINCE TARTS
Prep 1 hour + Chilling | Cook 25 mins | Makes 20
2 cups plain flour
2 tbsps custard powder
1/3 cup caster sugar
185 g cold butter, chopped
2 egg yolks
2 tbsps cold water
1 tbsp pure icing sugar
½ tsp ground ginger
FRUIT MINCE
410 g jar fruit mince
2 tbsps dark rum or brandy
100 g milk chocolate, finely chopped
¼ cup chopped roasted silvered almonds
1 orange, finely grated zest
1. Preheat oven to hot, 200 C. Lightly grease 16 recesses of 2 x 12-hole deep patty pans.
2. In a large bowl, sift flour and custard powder together. Stir in sugar. Add butter and rub in using fingertips, until mixture resembles breadcrumbs. Add in 1 egg yolk and enough water to make firm but pliable dough. Knead lightly. Wrap in plastic wrap and chill 30 mins to rest.
3. FRUIT MINCE Meanwhile, in a bowl, combine all ingredients and set aside.
4. Roll out pastry between 2 sheets baking paper until 3 mm thick. Using a 7.5 cm cutter, cut 20 rounds from pastry. Press into each recess.
5. Spoon 1 tbsp fruit mince into each recess. Cut 10 x 5 cm rounds for half tops and 10 x 5 cm stars for remaining. Top pies with rounds and stars as pictured. Brush with remaining egg yolk, lightly beaten with 1 tbsp water.
6. Bake 20 to 25 mins until golden brown. Rest in pan 5 mins. Transfer to wire rack to cool. Sift over combined icing sugar and ground ginger.
GINGERBREAD BOYS AND GIRLS
Prep 30 mins | Cook 12 mins | Makes 40
3 cups plain flour
1½ cups caster sugar
1 tbsp ground ginger
1 tsp ground cinnamon
1 tsp mixed spice
1 tsp bicarbonate of soda
200 g butter, melted
This story is from the December 2017 edition of The Singapore Women's Weekly.
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This story is from the December 2017 edition of The Singapore Women's Weekly.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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