Christmas Fruit Mince Pastry Twists

Photo by Simon Lambert

Makes: 16 twists

Prep time: 15 minutes

Cook time: 15 minutes

Skill level: Easy

Ingredients

• 2 sheets Heritage Bakers Sweet Shortcrust Pastry, thawed

• 250 g fruit mincemeat (store-bought or homemade)

• Finely grated zest of 1 large orange

• 25 g caster sugar

• 1 tsp ground mixed spice

• Icing sugar, to finish

Method

1. Preheat oven to 200 °C (180 °C fan). Line two large baking trays with baking paper.

2. Place one pastry sheet and lay it flat on your workbench.  Spread evenly with the fruit mincemeat right to the edges. Grate over the orange zest.

3. Place the second sheet carefully on top to sandwich the filling.

4. Combine caster sugar and mixed spice, sprinkle evenly over the top, and gently press in.

5. With a sharp knife, cut into 16 even strips (about 2 cm wide). Holding each strip at both ends, twist a few times and lay flat on the trays, spacing slightly apart.

6. Bake for 15 minutes, or until golden and crisp.

7. Leave to cool slightly, then dust generously with icing sugar.

Make Ahead & Store

• Store in an airtight container for up to 4 days.

• To freeze unbaked: Lay flat to freeze, then bake from frozen at 190 °C for 18–20 minutes.

• To freeze baked: Cool completely before freezing. Reheat at 160 °C for 5–8 minutes.

Recipe by Alison Lambert