Feast Norfolk Magazine
Featured in Feast 12 – November 2016
SERVES FOUR
INGREDIENTS
150g of cold unsalted butter, cubed
550g of plain flour
100g of caster sugar
pinch of salt
150g of whole milk
3tbsp of demerara sugar
1tsp of cinnamon
1 egg yolk, slightly whisked
Method
1. Preheat fan assisted oven to 180°C. Line a baking tray with greaseproof paper. Set aside
2. Pulse mincemeat in a food processor until coarse, about 15 seconds. Set aside
3. In a large bowl, rub butter, flour, sugar, salt, and zest together until
it resembles fine breadcrumbs
4. Add milk to crumb and form into a smooth dough. Split dough in half (2 x 440g balls)
5. On a clean, flat, floured dusted surface, use a rolling pin to roll each ball of dough into a rectangle about 25cm x 30cm and about 2mm thick
6. Gently spoon the coarse mincemeat onto one of the rectangles and spread evenly to the edges. Carefully place the 2nd rectangle of dough of top of the spread mincemeat. Using your rolling pin, sandwich together, rolling into a square about 35cm x 35cm
7. Using a 6cm round cookie cutter, cut out circles in the dough (around 22-25 biscuits)
8. Combine demerara sugar and cinnamon in a small bowl
9. Lightly brush whisked egg yolk onto the top of each biscuit with a pastry brush, and immediately sprinkle an even coating of sugar mixture
10. Place biscuits onto lined baking tray and cook for about 20 minutes or until golden brown. Allow to cool completely before serving
