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Christmas filled drop biscuits

These flavoursome biscuits are the ideal party treat


  • 125g butter, softened
  • 100g icing sugar, sifted
  • ½ tsp vanilla extract
  • ½ vanilla pod, seeds scraped
  • 1 medium egg
  • 160g self-raising flour
  • 30g custard powder
  • Finely grated zest of 1 orange
  • Mincemeat for filling


  1. Preheat the oven to 190˚C/170˚C fan-assisted/gas mark 5. Line two baking trays with baking parchment. Beat the butter, sugar, vanilla extract and seeds in a bowl until pale and fluffy. Add the egg and orange zest. Fold through the flour and custard powder. 
  2. Roll into teaspoon-heaped balls and lay on the baking trays, 5cm apart. Make a dent in the dough with your thumb or end of a wooden spoon. Fill with the mincemeat and bake in the oven for about 12-15 minutes.
  3. Leave on the tray and put onto a wire rack until cooled. Store in an air-tight container for up to a week.

Recipe by Jody Spencer

Taste Buds chef: Jody Spencer

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The MayJune 2020 issue of Taste Buds is out now