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“This recipe is from my good friend and baking queen extra-ordinaire, Eliz. Not as intense a mince flavour as mincemeat tarts, my man says they are excellent dunked in coffee. My kids suggest a filling other than mince, such as butter/brown sugar/raisins, or butter/brown sugar/cinnamon. Though my kids don't like mince, lol!”
READY IN:
1hr 8mins
YIELD:
24 twists
UNITS:
US

Ingredients Nutrition

Directions

  1. Stir together flour, brown sugar, mace and baking powder. Cut in butter till mixture resembles coarse crumbs. Sprinkle water, 1 tablespoon at a time over mixture until all is moistened, tossing gently with a fork. Form dough into a ball. Cover and chill 30 minutes or till easy to handle.
  2. Combine mincemeat and orange peel (if using) in a small bowl. Set aside. Divide dough into quarters. On a floured surface roll two of the quarters into 12X4-inch rectangles. Spread each with half of the mincemeat mixture. Roll the remaining quarters into 12X4-inch rectangles and carefully place over the mincemeat. Trim uneven edges.
  3. Cut each rectangle into twelve 4X1-inch strips. Twist each strip twice. Place on an ungreased cookie sheet. Me, I am a huge fan of laying down parchment paper.
  4. Bake in a 375*F oven for 15 minutes. Remove from oven. Brush with milk and sprinkle with sugar. Return to oven and bake 5 to 8 minutes more or till golden. Remove from pan and cool on wire racks. Makes 24.

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