These biscuits are not patties but isn't it wonderful to call them Christmas patties. Jamie Oliver wrote in the Sunday Times Magazine that these biscuits could have a good shot at converting people who were averse to mince pies to eating our seasonal food.
I have changed a number of things and these are really no longer Jamie's cookies but just Christmas patties or Christmas biscuits.
Ingredients
250 grams unsalted butter
60 grams molasses sugar
60 grams soft dark brown sugar
1 free range large egg yolk
30 grams of homemade orange peel, diced finely
250 grams 00 flour
50 grams custard powder
1 full jar of a 14 oz [411 grams] mince meat
1. Cream the butter and sugars until light and fluffy and all the sugars have dissolved.
2. Add the egg yolk and diced orange peel and continue to beat the mixture.
3. Add the whole jar of mince meat and continue to mix.
4. Fold in the flour and custard powder mixture which have been sifted.
5. Prepare 3 large baking trays and line them with parchment paper or silicon sheets.
6. Pipe the biscuit mixture [I use Kaiser 13 mm 39-8 piping tube to pipe these biscuits.] onto these trays. You could use two spoons to put spoonfuls of dough on the baking tray if you are averse to piping. One could make 45 of these biscuits.
7. Refrigerate the uncooked biscuits in your fridge for several hours or even over night and bake them when you need them.
8. Turn the oven on to 180 C or 350 F - with the fan switched off.
9. Bake the biscuits one tray at a time for about 15 - 17 minutes, straight from the fridge. Let the biscuits be a little doughy in the middle.
10. It is best eaten hot from the oven - it is seriously delicious.
11. Cool the biscuits on cooling trays and store them in airtight containers until required. These biscuits can be reheated. However, I would bake them straight from the fridge if I were you.
So thank you Jamie and I hope you do not mind my making changes to your recipe to suit my taste buds.
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