These quick Christmassy bites are perfect for the festive season – grating marzipan on top gives a wonderful flavour. Equipment and preparation: for this recipe you will need a muffin tin and fluted pastry cutter.
This Christmas traybake is very quick and easy – much faster than making mince pies. The cooked streusel freezes very well – always serve warm with cream or brandy butter. Mincemeat streusel baked in a bread pan.
Making traditional mincemeat (mince) in Paris, from pastry chef & cookbook author David Lebovitz, author of The Sweet Life in Paris and The Perfect Scoop, the complete guide to making ice cream at home.