125g caster sugar
1 medium egg
dash vanilla essence
250g plain flour
500g mincemeat filling
Viennese whirl topping
250g soft butter
50g icing sugar
225g plain flour
Dash vanilla essence
Grease and dust a 12 pan cupcake tray, set aside
For the sweet pastry, cream the butter and sugar together until pale in colour.
Add the egg and vanilla, combine.
Finally, add the flour. Do not over mix at this stage.
Turn the mix out onto a floured surface, gently knead to form a ball, wrap in cling and chill for a minimum of 30 minutes.
When rested, return to the floured surface and roll out.
Cut out 12 circles and place one into each cupcake case, press up the sides.
Divide the mincemeat between the 12. (Any excess pastry can be chilled or frozen for again)
For the biscuit topping, in a mixing bowl, cream the butter, vanilla and Icing sugar together until pale and soft.
To this add the sieved flour and cornflour and mix well.
Spoon this batter into a piping bag fitted with a medium star shaped nozzle and pipe on top of the mincemeat filling. This will spread slightly so when piping don’t cover the top completely.
Bake at 170C (150 fan/ 325F/ Gas 3) for 20-25 minutes or until golden brown.
Once baked, allow to cool for ten minutes before removing from the tin.
Best served warm with a spoon of fresh cream!