1 c. each- seedless raisins, sultanas, and currants
1/2 c. mixed peel (grated lemon and orange rind)
1 c. sugar
1/4 lb buter (130 gms)
1 c. water
1 tsp bicarb
2 tsp mixed spice (nutmeg)
Instructions
Mix pastry ingredients and chill for approx. 1 hr.
Roll out as thinly as possible, cut with cookie cutters to fit shallow
cookie pans, fill with mince, cut lid one size smaller, close and
crimp. Bake until light brown.
For meringue, sprinkle cream of tartar over egg whites.
Beat until patterns form.
Add sugar 15 mls at a time, beating until dissolved, leaving last 60
gms to fold in.
Bake at 110° for 1 hr 30 min.
for mince, Boil together with lid off for 15 mins – do not overdo!
Originally Submitted
3/22/2013
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