Dairy Diary Tear & Share Mincemeat Swirls

A delightful twist on the classic mincemeat treat from our friends at Dairy Diary.

These delectable swirls are not only visually appealing but also perfect for sharing with friends and family that are sure to be a hit at any gathering.

Serves 12 • Time 1 hr

Ingredients

Glacé cherries 100g (3½oz)

Golden marzipan 100g (3½oz)

Self-raising flour 250g (9oz), plus extra for dusting

Baking powder 2 tsp

Lightly salted butter 50g (2oz), softened

Whole milk 150ml (¼ pint) plus 1 tbsp

Mincemeat 250g (9oz)

Icing sugar 65g (2½oz)

Shelled pistachios 1tbsp, chopped

What to do:

1. Preheat oven to 200°C/180°fan/Gas 6. Line a large baking tray with baking paper. Chop 75g (3oz) cherries and halve the rest. Grate 75g (3oz) marzipan. Set aside.
2. Put flour and baking powder in a bowl and rub in butter. Stir in 150ml (¼ pint) milk to a soft dough. Turn onto a lightly floured surface and knead until smooth, then roll into a 25 x 32cm (10 x 12¾in) rectangle.
3. Spread mincemeat over dough, leaving a 1cm (½in) border around the edge, then scatter over chopped cherries and grated marzipan.
4. Roll up from one of the longer sides and press gently to seal (use a little milk to stick if needed). Slice into 12 rounds, then arrange close together in the shape of a Christmas tree on the baking tray.
5. Brush with 1 tbsp milk, then bake for 30 minutes or until risen and golden. Leave to cool for 10 minutes.
6. Meanwhile, mix icing sugar with 1½ tsp water to make a drizzling icing. Roll out remaining marzipan; cut out a star for the top and smaller stars for decorations.
7. To serve, drizzle icing over swirls and decorate with marzipan stars, remaining cherries and pistachios.

Recipe taken from the much-loved Dairy Diary, available to buy now www.dairydiary.co.uk