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Chocolate Cake Cookies in Glaze

London Chef puts a twist on mince pies with this giant, meringue-topped showstopping dessert. Prepare the pastry and filling ahead of time for an easy-to-make sweet that will impress your guests. London Chef puts a twist on mince pies with this giant, meringue-topped showstopping dessert. Prepare the pastry and filling ahead of time for an easy-to-make sweet that will impress your guests. London Chef puts a twist on mince pies with this giant, meringue-topped showstopping dessert. Prepare the pastry and filling ahead of time for an easy-to-make sweet that will impress your guests. Puts a twist on mince pies with this giant, meringue-topped showstopping dessert. Prepare the pastry and filling ahead of time for an easy-to-make sweet that will impress your guests. Prepare the pastry and filling ahead of time for an easy-to-make sweet that will impress your guests. Puts a twist on mince pies with this giant, meringue-topped showstopping dessert. Prepare the pastry and filling ahead of time for an easy-to-make sweet that will impress your guests.

CategoryPâtisseries

Total Time15 min

DifficultyAvancée

Yields10 servings

CuisineAmerican

Chocolate Cake Cookies in Glaze

Recipe Ingredients

First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!
  • ½ quantity mince pie pastry
  • 1 large bramley apple (about 225g)
  • ½ quantity buttery apple mincemeat
  • 50g unsalted butter, at room temperature
  • 1 medium free-range egg, beaten

Recipe Instructions

Next, follow the steps to finalize your dish and finally be able to enjoy it!
  1. Roll out the pastry on a lightly floured surface to a circle larger than the flan tin. Line the flan tin with the pastry, pushing it into the edge and up the sides, then trim the excess.

  2. Line the pastry case with foil and a thin layer of baking beans and bake for 15 minutes. Remove the foil and beans and bake for a further 5-7 minutes.

  3. Meanwhile, peel, core and finely dice the apple, tossing it in a bowl with the lemon juice as you go to stop it discolouring. Stir in the lemon zest, mincemeat and brandy.

  4. Spread the butter and almond mixture over the base of the pastry case, cover with the mincemeat, then bake for 30 minutes.

  5. Bake for 45 minutes until the topping is crisp. Remove from the oven and cool in the tin. Serve warm or at room temperature.

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