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Christmas Gifting – Florentines

Preheat oven to 180°C and line 2 baking trays with baking paper.
Place pistachios and walnuts in mixing bowl then chop 3 sec/speed 7. Transfer to a bowl and set aside.
Place butter, sugar, cream and salt in mixing bowl then melt 3 min/Varoma/speed 1.
Add cherries, candied peel, cranberries, almonds and reserved chopped nuts then mix 10 sec/reverse/speed 3.
Roll tablespoonfuls of mixture (approx. 20 g each) into a ball using hands, place on prepared trays and flatten out as much as possible, leaving 5 cm between each to spread. Bake for 8-10 minutes (180°C) until golden then leave on tray to cool completely. Meanwhile, clean and thoroughly dry mixing bowl.
Place chocolate in mixing bowl, grate 5 sec/speed 8 then melt 4 min/50°C/speed 2.
Spread chocolate evenly over one side of each florentine and leave to set completely (see tip). Store in an airtight container until needed.

Florentines often have a wavy pattern on the chocolate. If desired, once chocolate is firm enough to hold its shape (30-60 minutes), use a fork to draw wavy lines across the chocolate.

Place flour, butter, lard and salt in mixing bowl then mix Turbo/1 sec/4 times.
Add water and mix 20-30 sec/speed 4 until just clinging together. Tip out and bring together into a ball then wrap in reusable wrap or cling film and chill in fridge for 30 minutes.

After this time, preheat oven to 190°C.
On a lightly-floured surface, roll out rested pastry to 3 mm thick. Cut out 24 circles using a pastry cutter (Ø 7 cm) and use to line 2 x 12 hole bun tins. Re-roll any trimmings then cut out 24 pastry lids using star-shaped, tree-shaped or round fluted (Ø 6.5 cm) cutters.
Place 1 tsp mincemeat in each pastry base then cover with a lid, sealing with a brush of milk if using round lids. Brush tops of lids with milk then bake for 18-20 minutes (190°C) until cooked and golden.
Leave in tin to cool for 2 minutes then transfer to a wire rack. Dust with icing sugar and serve warm or at room temperature.

Homemade mince pies are a joy to make when you have a Thermomix®. Prepare the mincemeat weeks before you need it, then whip up a batch of crisp, buttery shortcrust pastry in seconds. All that’s left is the fun part; making the pies!
Make your own Mincemeat following the recipe on Cookidoo®.
Can be made ahead and frozen. Defrost fully before serving.
Serve with homemade Brandy Butter, homemade Brandy Sauce or pouring cream. Find recipes on Cookidoo®.