Easy Peasy Mince Pies

Since it’s now December, here at Cake-Cetera we’re in full Christmas mode! But let’s face it, after a full day of working (especially with cake) the last thing you want to do is spend all night in the kitchen! We love this quick, easy peasy recipe for homemade mince pies and we hope you will too! Let us know how you get on if you fancy making these yourself, and enjoy!

Ingredients

• 225g cold butter (diced)
• 350g plain flour
• 100g golden caster sugar
• 280g mincemeat
• 1 egg
• Icing sugar (to dust)

Method

1. To make the pastry, rub the cold, diced butter into the flour. Then, mix in the golden caster sugar and a pinch of salt. Combine the pastry into a ball (don’t add any liquids) and knead it briefly. The dough will be fairly firm. You can use the dough immediately, or chill (wrapped in cling filmfor later.
2. Preheat the oven to 200C/400F/Gas 6. Using two 12-hole patty tins, line with the pastry by pressing small walnut-sized balls of pastry into each hole (you should get about 18). Spoon the mincemeat equally into the pies.
3. Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies. Top the pies with their lids, pressing the edges gently together to seal – you don’t need to seal them with milk or egg as they will stick on their own. (The pies can be frozen at this point for up to 1 month).
4. Beat your egg and brush the tops of the pies. Bake for 20 minutes until golden.
5. Once baked, leave to cool in the tin for 5 minutes, then remove to a wire rack. To serve, lightly dust with icing sugar. They will keep for 3 to 4 days in an airtight container.

Simple No-Bake Cheesecake

Who doesn’t love a good cheesecake?! (If you don’t, you’re crazy) This recipe is so simple yet so delicious. It is for a no-bake cheesecake so all you have to do is mix some ingredients together then throw it in the fridge! It is a basic, plain cheesecake so feel free to add any flavourings or other tasty ingredients to it and let us know how you got on!

Ingredients

• 300g plain digestive biscuits
• 200g melted butter
• 20g butter
• 250g cream cheese
• 175ml double cream
• 80g icing sugar

Method

1. Use the 20g butter to line the cake tin you are going to make your cheesecake in.
2. Put all the biscuits into a food bag and crush the biscuits with the end of a rolling pin, or something similar, until the biscuits are crumbs.
3. Meanwhile, melt the 200g butter.
4. Put the crushed biscuits into a mixing bowl and add the melted butter. Stir the butter through the biscuit until you have a thick mixture.
5. Put the crumb mixture into your cake tin and press down with the back of a spoon to form your base. Place in the refrigerator to set.
6. Add cream cheese to a mixing bow, add the double cream and whisk until you have a thick, creamy mixture.
7. Add the icing sugar into the bowl and stir well until you have a smooth, thick mixture.
8. Take your cake tin base and spoon your mixture onto it, smoothing with as you go.
9. Finish off by adding your toppings and place in the fridge to set (I leave mine overnight).

Tips

• If you want to add any flavourings, fruit etc, add them to the mixture along with the icing sugar at stage 7.
• The first time I made this cheesecake, I found the biscuit base too thick in comparison to the topping. If you don’t like too much biscuit in your cheesecake, I would recommend either cutting down the amount of biscuit base, or increasing the filling.

Let us know how you got on with this recipe and share with us any tips/other recipes you love!