Bakers, we’re sure you’ll agree that it’s something to look forward to every year; the smell of freshly baked mince pies on your cake counters. With their rich fruity fillings and rustic pastry cases, these homemade treats just can’t be beaten.
Over the years, bakers have tried and tested lots of variations on the classic, from simple traditional recipes to indulgent additions. Although the classic still remains one of our treasured Christmas bakes, the team at BAKO NW have taken a look at four fantastic twists on the festive favourite.
Mince pie twists
The name says it all really and these mince pie twists not only make for a great accompaniment to a hot drink but can also be given as gift.
Replace your shortcrust pastry with puff pastry and simply slice into rectangular shapes. Spoon your chosen mincemeat mixture onto each piece of pastry and roll into a classic twist before baking. Whilst still warm, roll them in a coating of cinnamon sugar for extra sweetness and once cooled, drizzle with soft white icing for the perfect finishing touch.
Chocolate Mince Pies
If you’re looking to surprise your customers, then you won’t go far wrong with a chocolate version of your mince pies. Cocoa is added to the sweet short crust pastry with the dry ingredients to give an extra layer of richness, but without the sweetness. Served hot or cold, this chocolate treat pairs perfectly with simple pouring cream.
If you want to go one step further – it is Christmas after all, then try adding chunks of chocolate to your mincemeat which will melt when baked.
Viennese Biscuit Topped Mince Pies
This Viennese biscuit topped mince pie provides a deliciously rich twist to the modern English recipe. Construct the base of your traditional mince pie with shortcrust pastry and fill with mincemeat. Then cream together butter, icing sugar, flour and baking powder before piping the biscuit mix on top. Once baked, finish off with lashings of brandy butter or Cornish clotted cream to transform this afternoon tea-time treat into a classic Christmas dessert.
Mince Pies with Orange and Cinnamon Crumble Topping
Sometimes a full pastry case can be a little overpowering, so try replacing the lid with a lighter crumble topping. Try swapping caster sugar for demerara in your traditional crumble as the larger grains don’t melt to the same consistency and provide a slightly crunchy, toffee like flavour that your customers will find hard to resist. Add in some orange zest and cinnamon to create a spicy festive flavour, scatter over your mincemeat and cook until the mince pies are golden and the tops are crisp. A simple dusting of icing sugar will finish these off perfectly.
How will you be personalising your mince pies this year? Let us know on Twitter!