Mince pie cookies

"Crumbly and fragrant with fruit, I'd say these cookies have a good shot at converting people who don't like mince pies," says Jamie. "Having a stash in the freezer will make your life so much easier during the festive madness. Seriously good stuff."

Nutritional Information (amount per serving)


Serves 10  


  • 250 g unsalted butter, softened
  • 140 g sugar
  • 1 free-range egg yolk
  • 1 clementine, grated zest of
  • 300 g flour
  • 411 g jarred fruit mincemeat


Preheat the oven to 180°C/350°F/gas 4 and line 2 baking trays with greaseproof paper. Beat the butter and sugar together in a large bowl until creamy. Add the egg yolk and clementine zest and beat again to combine. Sift in the flour then fold through most of the mincemeat and stir until the mixture starts to come together – use your hands to make a dough, if needed.

Pull off little biscuit-sized clumps of dough, space them evenly over the trays and gently press down slightly to shape into cookies. Dot a little of your saved mince on top of each cookie to make them look extra delicious. Pop them in the oven for 10 minutes, or till golden but still a bit doughy in the middle.

Serve warm, or turn onto a wire rack to cool, then store in an airtight container.

If you don't want to bake the whole batch, you can shape the dough into biscuits then freeze. Alternatively, shape into a log and slice off rounds as you want to bake them. Just pop into the oven at 180°C/350°F/gas 4 for 10–15 minutes until golden and lovely.

Recipe © Jamie Oliver. From Jamie Magazine, issue 24, 2011.

Copyright © 2015 JamieOliver.com