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by Rob Smith, Head Chef at Lincoln Minster School

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听

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14oz Plain flour
10oz Butter
1tbsp Caster sugar
1 egg
1 陆oz icing sugar
陆 tsp baking powder
1lb sweet mincemeat

Makes 16 large (muffin pan) or 30 small (mini muffin pan).

Preheat the oven to 19掳C/375F/Gas 5

To make the pastry: sift 8oz of the flour into a bowl and rub in 4oz of the butter until the mixture resembles breadcrumbs. Stir in the caster sugar, then mix in enough egg to make a firm dough. Knead the dough on a lightly floured surface for about a minute until smooth. Wrap the dough in cling film and chill in the fridge for a minimum of 30 minutes.

To make the Viennese topping: beat together 6oz butter and icing sugar until pale and fluffy. Sift over 6oz plain flour with the baking powder and beat in. Spoon the mixture into a piping bag fitted with large star nozzle.

Roll out the pastry thinly and cut to approximate size of the muffin hole using a cutter. Line the muffin tins with the pastry circle and divide the mincemeat between the pastry lined tins.

Pipe the Viennese topping over the mincemeat in swirls then bake for approximately 20 minutes until golden.

Remove from the oven and allow to cool for a few minutes in the tins. Remove from the tins and place on a cooling rack. Serve warm or cold.

Make sure the butter for the Viennese biscuit topping is really soft, otherwise it will be difficult to pipe.