Holiday Shortbread for a (Stop-Everything-and-Hibernate) Cold Christmas

We drove nearly two hours for gluten free perogies. Up past rows of newly built houses and across lights that flickered red to green and back again. We took the scenic route, turning left off the highway to stop suddenly at a small garage at the end of a vineyard. Inside, buckets lined the wall, along with grapes, apples, pears, and squash ($1.00 each!) that were all for sale. 

We fumbled around our pockets for change, hopping from one foot to another in equal excitement and desperation. Such delicious grapes those were, but we had to leave empty-handed, not a coin had found its way into our hands to be exchanged for the delicious produce laid out. 

Read more »

This Soup For Spring

I'm obsessed with soup. I'm pretty sure I've started a previous post with the same sentence, so it's obvious that I go through phases - or food obsessions, like last week when all I craved was eggs with kale, or this ongoing obsession with avocados that leaves my Pinterest board full of ways to serve avocados, whole, mashed, or chopped. We missed a couple of weekend lunches consisting of warm bowls of soup served with a chopping board laden with runny brie and other cheeses and gluten free lentil crackers or garlic rosemary rolls, and I was suddenly feeling a pang of guilt for neglecting my inner love of winter (you know those cozy days by the fire, just you, a warm drink, and not much else?). I guess it's just been too darn sunny lately - oh, by no means am I complaining - I've been able to get out and enjoy runs through the trails, and I finally feel as if I can plan things without the deterrence of a sudden rain shower to stop me, but I needed to cozy up to a large bowl of soup and feel the warmth of comforting flavours again.

I noticed on my run this weekend that an entire blossom tree was blooming with small pink buds, when only last week it had just one branch showing the first signs of spring. Below the windows of our house too we can see the movement of warmer weather, and with it little red breasted robins that hop around our yard and peck at the ground for worms.

I am overly excited for summer, winter was warmer this year, so without the usual excitement of waking up to a white winter wonderland covered in snow unexpectantly, we keep our sights on the promise of sun with a change to spring, and out of habit, kept our rain boots, jackets, and umbrellas neatly lined up by the door and ready to use.

I couldn't help myself when the clouds covered the sky yesterday, and the house filled with an unexpected chill. This soup could even be enjoyed cold in the summer, but we agreed on the much needed warmth with our over-sized sweaters and thick socks. I made a list of needed ingredients, and after facing the brisk wind to scooter to the store, I was ready to prepare and cook in the kitchen.

We've been enjoying the rich tastes of all different types of squash throughout this year's winter season, from spaghetti, to my favourite butternut squash, all delicious in various cooking techniques and recipes. So to pair the sweet flavour of squash with the strong and comforting aroma of ginger, this soup came out as the perfect blend of warmth and flavour to be enjoyed all year round. I've also been experiencing headaches for these past few weeks, it may have been caused by stress from deadlines and exams at school, so the fragrance of ginger with every spoonful was a definite cleanser, and I felt the effects immediately, something I must keep in mind for the future, and when things start getting stressful again as school breaks to exam period.

It's a great change from the sweetened tetra-pack soups we often find ourselves relying on, lost in the laziness of winter days, which are almost too addicting, and you begin to wonder what ingredients are really in it. Don't worry, this soup has nothing but fresh, whole ingredients, all easily accessible from your local store, and a healthy change in routine for lunch, or even dinner.

Ginger Butternut Squash Soup
Print recipe here

Fragrant, warm, and creamy. A delicious blend of winter vegetables and winter flavours for a comforting meal. Enjoy this soup right off the stove, or store it in an airtight container for a later date. Pair it with gluten free crackers for dipping, and be transported right back to holiday time, when everything is filled with warmth and everything is comforting. 

Makes 4 large servings

Ingredients:

1 medium butternut squash
4 cups vegetable broth

1/4 cup freshly grated ginger
2 tbsp grape seed oil
1/2 white onion, chopped
1 large carrot, sliced
1 celery stalk, chopped
2 garlic cloves, minced

Plain Greek yogourt for garnish

Directions:

Halve and seed the butternut squash, then cut it into 2 inch chunks. Transfer to a bowl and set aside.

Using the largest holes on a cheese grater, shred the ginger. Set aside.

In a wide-rimmed skillet, heat the grape seed oil over medium heat. Add the onion, carrot, and celery and cook, stirring occasionally. Cook until the vegetable soften, about 5 minutes.

Add the ginger and garlic, and stir in until fragrant, approximately 1 minutes.

Add the butternut squash and stock and increase the heat to bring to a boil. When bubbles begin to form, reduce the heat to medium low, cover partially, and simmer about 25 minutes. The butternut squash should be tender.

In a blender, process the soup in batches until smooth. Return it to the saucepan and season with salt and pepper. Reheat over medium low heat, or store in an airtight container once cool for up to 3 days.

Ladle into bowls, and top with a spoonful of plain Greek yogourt. Serve immediately.

Enjoy! xx S.

Winter is the Time for Soup

Mum and dad were up and out of the house before I'd even got out of bed, and the rain was drizzling heavily in streams down the windows. It was one of those lazy weekend days where the cat slept in her little basket by the fire, the rabbit huddled under the coffee table, the dog was sprawled out comfortably between the cat and the rabbit next to the hearth of the fire, and there wasn't much going on at all. That is, except for the busy movement coming from the kitchen and bursts of air shuffling through the rooms following my flurry of activity.

The dog just raised her eyes at me, sighed, and went back to sleep. Only lifting her head enough to peer at me over top the back of the chair.

I lazily woke up with plans of cooking and sipping hot tea when I waited for the oven. My pajamas were just too cozy, so I slipped on a pair of fuzzy slippers and began about making a toasty and warm winter breakfast: fibre-filled oatmeal sprinkled with a dash of cinnamon. I cooked on the stove, stirring in freshly ground cinnamon with water and oats, and as the pot came to a boil, stirred vigorously to mix. I topped my breakfast with some apple slices quickly baked in the oven, defrosted blueberries from the valley in the summer, and finally, a spoonful of vanilla Greek yogourt. It was creamy, flavourful and delicious - and extremely colourful, a mix of vibrant blueberry blue, and cherry-apple red. A perfect start to a day of cooking and playing in the kitchen.

If there's one flavour which I could love more than chocolate, it would be cinnamon. Nothing short of delightful, I love the warm aroma of the spice in baked goods, a top my breakfast cereal, or even sprinkled on slices of apple and cottage cheese for a snack.

My tangle with kitchen utensils and ingredients didn't stop there however, for a few hours later, I stepped back into the kitchen for a creation for lunch. From the vegetables leftover in the fridge I chopped and peeled, imagined and fantasized all the while, as I combined flavours together to make something edible, and delicious. It was just the day for a hearty bowl of soup. A little shrimp cocktail from the evening before's dinner - we go big on Valentine's Day: mum makes dinner and I do dessert, a Chocolate Hazelnut Cake in pots - so I had it on the side ready to go with a few crackers. As I lent over the steaming pot on the stove, steam rising and cascading into my face, I felt the refreshing and warming power of a bowl of soup.

Winter Vegetable Soup
Print recipe here.

Chard seems to be in season this time of year, so instead of using the popular leafy green kale, I've opted for a few leaves of this similar dark green vegetable, which I have no doubt has very similar health benefits, full of essential vitamins and nutrients.

As a super quick stove top recipes for those days when you're just craving a bowl of hearty soup to ease the brisk chill of winter, I guarantee that a bowl of this vegetable soup will warm you and your mood.

Serves 2

Ingredients:

1 garlic clove, chopped finely
1 tbsp grape seed oil

1 1/2 cup canned chopped tomatoes, with juice
1 1/2 cup water

2 chard leaves, chopped
1/2 cup cubed yam
1/2 cup cubed zucchini
1 tsp dried thyme
1/4 each salt and pepper

Directions:

In a medium sauce pan heat the oil, and add the garlic. Cook about 1 minutes, until the garlic becomes fragrant.

Pour in the canned tomatoes, with juice, and add the water.

Bring the pan to a boil before adding the vegetables. I put the yam in a small bowl in a little water and heated it up for two minutes in the microwave to reduce cooking time on the stove.

Add the thyme, salt, and pepper, and simmer for 5 to 10 minutes, or until the vegetables are soft.

Pour into bowls and serve with gluten free crackers or bread.

Enjoy! xx S.

Twin Comfort of Dessert

I'm not sure if I'm even allowed to be sitting here, enjoying the Indie music and being around busy people, chatty people, groups of people slumped over coffees with their heads bent towards each other and deep in conversation. I haven't bought anything; I sought refuge from the rain outside. As I passed by the huge windows of this rustic coffee shop, I felt the pull of just sitting and spending time at a table situated in a corner. I love to watch the people that come and go, each one with a story which I attempt to discover. Each person has a distinguishable taste, noticeable by their sense of style as they walk from the door to the counter and order their choice of drink, sometimes pairing it with a muffin or scone, at the coffee bar.

I went to school today for a Provincial exam, and sat for three hours in the gym with all of the other English students writing three essays and answering 25 multiple choice questions. Afterwards, in our exhaustion and giddy perception of being free from the pressures of this exam, at least for a little while, some friends and I drove down the road for tea together. The woman behind the counter provided samples of aromatic tea leaves for us to smell, and help us to try and figure out which tea to make into a drink, until we all decided upon a black English tea, latte style.

So there we sat, all six of us, with twin lattes in our hands and perched in chairs situated around one small round table, legs intertwined. We went over the exam, exclaiming our surprise at some of the answers, and trying to figure out whether we had chosen the right one - if pre-exam chatter hadn't been stressful enough!

Our stomachs began to growl promptly, as our nerves settled down to make way for hunger, and our pack abruptly stood and left with the steam out of our hot mugs trailing behind. The smell of that little tea place was so calming and comforting, even if the white decor wasn't. And with a hot drink to sip I began to completely unwind from the buzz of sitting an exam.

Again we found an under-sized table to share, with nearly enough room for all of our lunches to share the space. Inside had been too busy, and all the tables were taken, so wrapped up in our fur-lined parkas and knitted scarves, and still huddled around lattes, we parked ourselves under a big out-of-place summer umbrella that dripped with the drizzling rain. There couldn't have been anything more Vancouver. Lunch was taken outside because its so beautiful, and we love it outside, but there we were wrapped up in big thick coats and leaning away to prevent being hit from the splatter of the rain.

So as I sit here, slowly warming with the steam of other's hot drinks rising into the space around me, I think of a decadent dessert to complement a peaceful afternoon. What better way to enjoy the fresh flavour of fruit with a sweet gluten-free topping than Twin Crumbles, have two for you and another, and just sit for a while.

Twin Apple-Blueberry Crumbles
Print recipe here.

The perfect complement to any meal, these little crumbles are quick to whip up when you have a craving for something sweet, and are light enough to leave your taste buds fulfilled without filling you up too much.

Fresh fruit sweetens the pots with delicious flavour, and be sure to serve them with a dollop of vanilla yogourt or ice cream for a creamy treat. This can be served as a summer or winter dessert, switching up the fillings for more seasonal fruits. Pomegranate and pear, anyone?

Serves 2

Ingredients

1/2 apple, sliced thinly
1/4 cup fresh or frozen blueberries
1/2 tsp lemon juice

2 tbsp gluten free oats
2 tbsp brown sugar
2 tbsp ground almonds (or almond flour)
1 tbsp corn flour
2 tbsp cold butter

A pinch of cinnamon

Directions

Preheat the oven to 375°F.

Divide the blueberries among two ramekins, top with sliced apple and drizzle with lemon juice. Set aside.

In a mixing bowl, combine oats, brown sugar, ground almonds, and corn flour. Chop up the butter and add into the bowl, rub between your fingers until the mixture becomes crumbly, resembling bread crumbs.

Divide the crumble topping among the two ramekins, levelling evenly. Sprinkle a pinch of cinnamon on top of each crumble.

Place in the centre of the oven and bake for 18 to 20 minutes, or until the topping begins to brown and blueberries begin to bubble.

Allow to cool 5 minutes before serving with a spoonful of vanilla yogourt or ice cream.

Enjoy the sweetness of this treat after a long day!
xx S.

To Sip a Winter Smoothie

Last week, on one of the endless days of rain and thick cloud cover, I stayed home from school to recuperate from early mornings and what felt like a hive activity for the past few weeks since school restarted for the new year. It was one of those days where very little was going on, so Mum and I got to spend the afternoon together in our cosiest socks and big thick sweaters. I spent the morning beautifying this blog, focusing on adding more pictures and clarifying the little details which had been bothering me for some time, so it was nice to completely relax when she got home from work.

Lunch was only something small to curb our hunger, so when four o'clock came around, and after we'd taken the dog out for a walk to the lake and back, we both felt the need for a little pick-me-up and something to hold tightly in our hands to warm ourselves up. The wind had chapped our lips as we strolled beside the lake, shards of ice perched on top of each other along the shores after being pushed aside by the strong wind. There was a slight breeze as we wandered, and the clouds threatened rain in small droplets that fell infrequently onto our heads and shoulders.

We came home in a flurry as the rain picked up and quickened. Mum put on the fire to heat up the house, and I turned up the stove to make a drink to heat us up. It was then that we both ended up choosing our favourite spots on separate sofas after sipping warm smoothies, and curled up around iPads in the nooks of our arms, absorbed in the trials of our preferred shows and covered in soft blankets. The fire blazed on; the animals snoozed peacefully.

I wish every day could be as peaceful as that day was, instead, I try and stay warm bundled in a big knitted scarf and a hot beanie on my stomach today while studying for an exam. I might just make another smoothie to remind myself of that day, and to sip while I try to memorise vocabulary.

Try a favourite gluten free cookie with your smoothies as well, they're delicious when dunked - see how long you can keep them in without them falling apart!

Before I get too carried away with the goodness of these smoothies, I must quickly tell you how amazing they are. As in, you must make them today, tomorrow morning, next week. In the summer after a day at the beach with ice, in the winter by the fire in a steaming mug. And for the pumpkin obsessed (oops, that's me!), try this for breakfast too. Then, as you take the first sip, you'll realise that this really is the most delicious, creamiest, smoothest, drink ever.

They'll be your neighbours favourite, and your friends favourite, too.

Go ahead, see what pumpkin can really do.

Warm Pumpkin Spiced Smoothie
Print recipe here.

If you thought pumpkin pie was just for Thanksgiving and Christmas - think again! You can pick up a can of pumpkin pie mix from your local grocery store, or puréed pumpkin, all year round. Serve this warm smoothie as an after dinner dessert, or quickly heat it up on the stove to start your day with just the right amount of sugar and spice.

Using canned pumpkin pie mix sweetens the drink, so there's no need to add sugar, and by adding a little extra spices it will bring out the pumpkin flavour a little more when paired with the coconut milk (this can be substituted with any choice of alternative). Try using pure puréed pumpkin if you'd prefer to adjust the sweetness, I recommend doubling the amount of spices listed below and add brown sugar or honey to sweeten, then simmer for an additional 10 minutes to develop the rich flavours of all the spices.

For a creamier dessert, serve these smoothies with a spoonful of vanilla Greek yogourt (the thick kind works best), and provide a spoon to eat.

Serves 2

Ingredients

1 cup unsweetened coconut milk (the beverage kind)
1 cup water
1/2 cup pumpkin pie mix

Dash of vanilla extract
1/4 tsp cinnamon
1/4 tsp cloves
1/4 tsp allspice powder

2 cinnamon sticks to serve

Directions

In a medium sized sauce pan on the stove, whisk together coconut milk, water and pumpkin pie mix.

Add in vanilla and spices and bring to a near boil.

Simmer for a few minutes (3 to 5), whisking repeatedly.

Strain into two large mugs and serve with a cinnamon stick. Top with yogourt if desired.

Homemade Soup? So Easy!

I could barely pull out the Pumpkin Maple Dinner Rolls we had put in the freezer as containers and plastic bags of gluten-free baking tumbled over what I really wanted to eat with my soup today. I guess just having three of us in the house (two during the week) makes it a little difficult to get through all the cookies and brownies, muffins and then dinners, which we always seem to make excess of.

And then just last week, with the mid-January blues getting to us and forcing us to get out of the house, somehow, any way, we stepped off the ferry and drove to Vancouver for the Gluten Free Expo. Needless to say, we brought home an even greater selection of baked goods, gluten-free protein bars, chips and crackers, but proving to be just too much to be consumed in one or two evenings - into the freezer they went as well.

It was amazing how busy the convention was; tickets were sold out as soon as we got there, and there was a two hour wait for those who had already bought tickets. People who excitedly rushed up to the front desk with tickets bought online were greeted with an offer for a rebate, cash back for their purchase and time spent. However no one seemed to grumble unhappily, perhaps their bellies were content with the aversion to wheat - no upsets there: happy bodies, happy minds.

With the promise of different food options, and new substitutes for a gluten free girl, just behind those closed doors, we decided to head off for lunch before gathering a new sense of purpose to peruse the aisles of the expo - bag in one hand to be filled with samples.

Everyone eagerly approached tables, some pushing to be handed a gluten-free brownie cut and placed into a paper muffin cup first, while others grabbed at pamphlets before stopping in their tracks to read the small information printed on it. One woman, as I passed by her table with watchful eyes and just as I glanced at the selection of products lined neatly along the front of the table, caught me with a quick smile and leaned forward,

"Let me tell you about this product," she enticed,

"You're a growing girl, and you need fibre in your diet,"

How did she know? I wondered to myself, How does she already seem to know me so well, as she continued, labelling things which applied to me.

"You have a craving for protein," She also offered, and held up the product, a protein bar with 25 g of fibre.

"Come back and buy some with your mum," She whispered.

How did she do that? How was she able to get so personal in such a small amount of time, luring me in, connecting with me, and undoubtedly making me feel as if I had to return. I hurried past her table as I tried to return back to where mum was, head down and avoiding eye contact.

Later on, as the end of the expo neared, one aisle was increasingly filling up with more people, the promise of free gluten-free goods a certain lure. One table stood out as one man handed out whole loaves of bread and packages containing four large muffins, a very generous offer compared to the thumb-sized cookies given by neighbouring tables. Another popular table was serving gluten free noodles with the customer's choice of sauces, either sweet, spicy, or peanut, however as we passed by, their stocks were empty and they had already begun to pack up. It must have been the only table which we saw as completely empty by the time we got there - the popular demand for something savoury had overwhelmed them.

I felt like that today, overwhelmed by the sweetness of so many baked goods, especially after a Berry Cheesecake which mum made for supper last night - using gluten free granola ground with butter and walnuts for the base. Then, after hot chocolates with mum and dad this morning, I was craving vegetables and spices, and the bright colours of fresh produce.

Sweet Cumin Carrot Soup
Print recipe here.

A touch of honey added to the warmth and richness of cumin seeds with the smooth carrot elements create a soup that is both hearty (just the right ingredients for an energy boosting soup) and comforting for those rainy, cold days - or any day really.

This ultimate comfort dinner soup can be chased down with a Pumpkin Maple Dinner Roll, buttered and topped with a chunk of cheese.

I love the rich colour of this soup, which just screams out as being healthy and full of vital nutrients and antioxidants. These carrots are high in carotenoids, which is also found to reduce the risk of diabetes - and increase how much you can see at night!

Serves 4.

Ingredients

1 tbsp extra-virgin olive oil
1/2 onion, diced finely
1 garlic clove, minced
2 tsp ground cumin
1/2 tsp salt

approximately 3 cups coarsely chopped carrots, or baby carrots
1 tbsp honey
6 cups vegetable stock

4 spoonfuls sour cream or plain Greek yoghurt

Directions

In a large saucepan, heat the oil over medium heat. Add diced onion, minced garlic, cumin, and salt. Stir until softened, about 6 minutes.

Stir in the carrots and honey.

Pour in stock and bring stovetop to a boil. Reduce heat slightly; cover and simmer until carrots are very soft, this should take approximately 25 minutes.

In batches of 2 or 3, purée the soup mixture in a blender until smooth. Careful, the heat may make the mixture bubble while blending, so hold the lid on tight.

For a thinner soup, strain before adding more water, or just spoon the soup into bowls as is.

Garnish with sour cream and freshly ground pepper. Serve hot.

It Actually Snowed, and I Made Mince Pies

We had the first snowfall of the year on Tuesday, but snowflakes began falling Monday night. It would be nice to have some photos of the little winter wonderland the white blanket created, but sadly, and as West Coast weather goes, it was quick to fade as a heavy cloud of rain brewed above and quickly washed away the beauty which everyone kept commenting on. And which also caused numerous problems as last year, as if snow is once again something so unknown and mysterious to each and everyone of us.

But it sure feels that way with the amount of excitement building, especially this close to Christmas and with everyone in such a good mood. It's the possibility of a White Christmas.

It was good timing for the island to be encompassed by the comforting, wintry, weather. My sister arrived last weekend, and with the entire family home, it was the perfect family picture. (However, none were taken as I battled the last week of school - and teachers trying to fit last minute projects in - while my sister and her boyfriend fit as many Vancouver activities into their week together here as they could.)

I had a sense of déjà vu as I started writing this post out in my head, almost as if I'd pictured writing each sentence, each comparison to my entranced state from falling white specks, a million times with every snowflake that fell each year. As if every snowfall was a new experience.

Each time, as I again imagine the whitened fields and snow tiered trees, I also picture the road to my best friends house awash in white. It's the postcard image of winter, a long road, which often isn't plowed after heavy snowfalls, with rows of evergreen trees weighed down heavily and lined neatly alongside the road. Her house, sitting amidst a large field, often has at least 1 foot of snow when my house has only 1 or 2 centimeters.

I remember one year, it must have been my first year if high school, when the snow fell just as the festivities for Christmas began: the Christmas Craft Fair. Usually we spent the entire day wandering the craft tables and helping out with or parents shopping by exclaiming,

"Ooh! Look at this!"

Or, "Can I get this...?"

However, this year as we entered the gymnasium lined with tables and ornamental figurines on display to sell, little snowflakes drifted slowly down. It then became our duty to check frequently on the levels of rising whiteness outside, until that memorable moment came. After forgetting our patrol outside for sometime, minds filled with laughter and excitement from the cake walk and other festive treats inside, we finally returned outside to find more than a foot of soft, powdery snow.

It was then that we headed for the small embankment off the side of the school, where we were usually forced to steered clear from in fear of angered school teachers who would exclaim the low level of safety we risked by stepping one foot on the muddy, steep, and above all, crumbling, hill. Despite a road, with a cement fence, built just on top of the hill.

In nothing more than sweaters, and some of us in light shoes suited for dryer weather, we slid down the hill on our backs and stomachs, delighting in the thrill as the run became icier and faster with each person's turn. We were un-deterred by the cold, and warmed by the happiness of tumbling down a fast track made of snow and ice, surrounded by determined snowflakes and an island awash in winter paradise, we were unscathed by bumps and bruises by the slide down, and instead remained entirely exhilarated whether we felt the wet and cold or not.

I made mince pies today, a Christmas family tradition which we make every year for our annual Christmas Eve party. However, as mum baked a batch of the regular mince pies, I was motivated to try my hands at gluten-free pastry, and these indulgent little sweets.

It was definitely more time consuming, the pastry had to be played with and encouraged into form, and peeling it from the wax paper after rolling was one of the hardest parts. I wanted those little little pies though, so I kept going, repeating the cutting and peeling and placing process until I had twelve uncooked pastry pies sitting in a muffin tin, and were ready to be baked.

Traditional Gluten-Free Mince Pies
Print recipe here.

The buttery pastry is almost melt in your mouth delicious, and with the sweet n' spicy flavours of the mincemeat these are truly a Christmas delicacy.

Makes approximately 16 mince pies.

Ingredients

400 g gluten-free flour mix (I don't recommend using coconut flour in this mix, as it will just soak up all the moisture and leave the pies dry and crumbly.)
1 tsp salt
200 g chilled butter

I recommend cubing the measured amount of butter needed and placing it in the freezer for 10 minutes or so, to make sure it is extra cold when added to the flour. The trick is cold ingredients!

approximately 16 tbsp mincemeat

milk for brushing

Directions

Preheat the oven to 415°F and start by greasing a muffin tin with butter, and sprinkling with a bit of gluten-free flour mix.

In a food processor, combine the flour mix and salt. Pulse once, quickly.

Add in the butter and blend until the dough begins to form together into a large ball. If this does not occur, it may be due to the conditions of the air in your kitchen, pour a tiny amount of water in and pulse again.

Using two pieces of parchment paper for this next part, remove the dough from the processor and divide into two halves. Place one half on one piece of the parchment and layer the other piece of parchment paper on top. Roll out the dough through the paper until its approximately 0.5 cm thick.

Remove the top layer of parchment paper and cut out enough large circles with a cookie cutter. You may need to repeat the process of rolling and cutting a few times to fill the muffin tray. The cut outs should come up the sides of the muffin cups.

It may be easier to use slightly wet hands to peel the dough from the parchment paper to avoid it sticking to your hands, but it should not be wet.

With a tablespoon, scoop mincemeat into each pie so that a small amount sits in the centre of the cut dough.

With the other half of the dough, roll it out again as before, however, use a smaller sized circular cookie cutter to shape the lid of the mince pies. Place the smaller pieces atop the mincemeat and bottom so that the edges reach the side of the muffin cup.

When all are filled, use a fork to score all the way around the sides of the pies, and score once in the centre.

Pour a small amount of milk into a bowl, and using a little cooking brush, paint the tops of the pies with milk.

Place in the centre of the oven and bake for 20 minutes. The tops of the pies should be golden brown from the milk coating.