I have been poorly this week, what a surprise, but I feel better at last. Better enough to bake some Fruit Mince Bites: the third in my try-something-new-for-Christmas baking. They are basically little shortbread cases filled with festive fruit mince. The smell wafting through the house as these cool is tantalising - Christmas to a T.
They are also easy to make and quick to bake. I found the recipe on taste.com.au and it is from Super Food Ideas December 2007.
I only needed to buy a jar of fruit mince and I was away. I already had a mini muffin tin which has 24 little holes. The recipe says it makes 24. I only made half the recipe and managed 16, so I think it is quite economical. I substituted cornflour/cornstarch for the rice flour. You could use a fig jam or some other festive filing. Lemon curd would be delicious.
It is always round about now that I remember I wanted to make my own fruit mince. Oh well, maybe next year!!
Dust these with icing sugar upon serving- warm or cold. I think even piping hot with custard, and/or ice cream and/or custard. Dusting too early means the icing sugar will just disappear into the 'bite'.
Fruit Mince Bites makes 24-30 ish
- 250g butter, softened
- 1 tspn vanilla extract
- 75g caster sugar
- 300g plain flour
- 60g rice flour OR cornflour
- 1 tspn lemon zest
- fruit mince, a cup will be plenty
- icing sugar for serving
Preheat the oven to 180*C. My mini muffin tin is non-stick, so I didn't need to grease it at all.
Cream the butter, caster sugar and vanilla extract until pale and fluffy: about 5 minutes.
Sift in the flours and mix to combine. Add the lemon zest. Continue to mix until the dough comes together.
Using a 20ml tablespoon, scoop out a level spoonful and roll into a ball. Pop into the tin and then using your finger, or the end of a wooden spoon handle eg, poke a hole in the centre shortbread. Stop before you reach the bottom of the tin!!
Spoon in about a teaspoon of fruit mince. Bake for 12-15 minutes. I waited for about 12 minutes when the edges started to turn a little golden brown.
Leave to rest in the tin for about 5 minutes. Mine came out very easily all bar two. I just gave a little twist and eased them out. For the last stubborn two I used the tip of a sharp knife to encourage them out.
I think we have pretty much established that I am not terribly good at presentation, or present wrapping, so here's a pretty Christmas border to distract the eyes.