Mince pie cookies
Preheat the oven to 180ºC/350ºF and line two baking trays with parchment paper. Beat the butter and sugar together in a large bowl until creamy. Add the egg yolk and clementine zest and beat again to combine. Sift in the flour, then fold through most of the mincemeat and stir until the mixture starts to come together – use your hands to make a dough, if needed.
Pull off little biscuit-sized clumps of dough, space them evenly over the trays and gently press down slightly to shape into cookies. Dot a little of your saved mince on top of each cookie to make them look extra delicious. Pop them in the oven for 10 minutes, or until golden but still a bit doughy in the middle.
Serve warm, or turn onto a wire rack to cool, then store in an airtight container.
Jamie’s top tip: If you don’t want to bake the whole batch, you can shape the dough into biscuits then freeze. Alternatively, shape into a log and slice of rounds as you want to bake them. Just pop into the oven at 180ºC/350ºF. For 10 to 15 minutes until golden and lovely.