Mince pies with a touch of Rooibos

Try any of this Rooibos-inspired recipes that’s sure to make your Christmas extra merry

FILLING
1 sachet (500 g) dried fruit cake mix
160 ml (2/3 c) white sugar
250 ml (1 c) rooibos tea
125 ml (½ c) brandy

CRUST
250 g butter or margarine
250 ml (1 c) caster sugar
2 extra-large eggs
15 ml (1 T) vanilla essence
4 x 250 ml (4 c) cake flour
20 ml (4 t) baking powder
2 ml (½ t) salt
Caster sugar
Icing sugar and food dust to decorate

Preheat the oven to 180°C.
Spray 2 cup cake tins (12 hollows each) with cooking spray.

FILLING
Place all the ingredients in a saucepan and cook for at least 5 minutes or until most of the liquid has evaporated. Cool.

CRUST
Cream the butter and sugar; add the eggs, one at a time and beat well with an electric beater. Add the vanilla essence. Sift together the dry ingredients; add to the butter mixture and mix to make a soft dough. Divide in half and rest for 10 minutes. Roll out one half till about 2 mm thick. Press out circles, about 10 cm and line each hollow of the cup cake tins. Place in the refrigerator. Fill each with the filling. Roll out the other half of the dough and cut out stars or trees with a cookie cutter. Place on top of the filling and sprinkle with a little caster sugar. Bake for 12-15 minutes till done and golden brown. Cool and dust with icing sugar and food dust. Keep in an airtight container.

Hint:
Press half the dough in a baking sheet and spread over the filling. Grate the rest of the dough on top of the filling and bake for about 20-25 minutes till golden brown. Cut into squares.

Recipe courtesy of SA Rooibos Council.