The first thing I noticed about this recipe was that the pastry was very very short! I whizzed the butter and flour in the food processor before adding the sugar and salt. It looked like this:
I pulled together about a walnut sized piece, rolled it into a ball, and squidged it into the bun tin. There was no way this was going to roll out! For once in my life I actually managed to make exactly the amount the recipe said I was going to make. I did however, use much more mincemeat than the recipe suggested - I used 411g (a jar) of Robertson's mincemeat split between the 18.
I added a tiny bit of water to the remaining dough to make it of rolling-out consistency. I then cut stars and christmas trees out of the remaining pastry with cutters.
A little egg glaze and 20 minutes in the oven later, ta-dah!!
I only lost one to the cake tin, through sticking - grease your tins well my dears!
They tasted divine - a combination between shortbread and shortcrust pastry. Will definitely be making more of these over the festive period!