Gingerbread Mince Pies

It’s no secret I love Christmas fruit mince pies, and while I love the classic version, I’m happy to experiment and try other flavour combinations.  Last year I made Chocolate Mince Pies using a chocolate pastry paired with my mother’s rich fruit mince filling (link below), but this year I have made mince pies with a gingerbread pastry, and this combination of festive flavours marries very well indeed! 

Gingerbread Mince Pies

  • 125g butter, chopped and softened
  • 90g dark brown sugar
  • 230g golden syrup
  • 375g plain flour, sifted
  • 2 teaspoons ginger

Click the link below for the fruit mince filling recipe which can be prepared days, weeks or even months ahead of time:  fruit mince filling recipe  Otherwise you can buy a jar of store bought fruit mince filling.

  1. Beat the butter and sugar in the bowl of an electric mixer until pale, whipped and creamy.
  2. Add the golden syrup, sifted flour and ground ginger. Beat until a dough forms.
  3. Roll out the gingerbread pastry between two sheets of baking paper and refrigerate flat for circa 20 minutes.
  4. Remove the gingerbread from the fridge.  Using a 7.5cm cutter, stamp out 12 discs from the pastry and use them to line a 12-hole cupcake tin. Fill each hole with two teaspoons of the fruit mince mixture.
  5. Using shaped cutters (I used Christmas tree & snowflake cutters), cut out shapes from pastry and place on top of fruit mince.
  6. Bake in the oven for  about 20 minutes, or until the gingerbread pastry is cooked.
  7. Serve dusted with icing sugar.  Keep in an airtight container.


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