Cream together butter and sugar. Add flour and mix together with your hands.

Flour your surface and rolling pin really well. 

Cut out rounds and place in baking tray. Fill with mincemeat then cut out lids to go on top. Prick lids with a fork or sharp knife.
Put in oven at 180c until brown (about 15-20 mins)
Let cool then dust with icing sugar.

Tip: The dough can be quite crumbly and sticky, roll in smaller batches

FILLING

6oz/175g raisins
4 oz/ 110g sultanas
10 oz/ 275g currants
4 oz/110g candied, mixed peel, finely chopped
6 oz/175g shredded suet (beef or vegetarian)
½ lb/ 250g soft, dark brown sugar
½ tsp freshly grated nutmeg
2 tsp mixed spice
grated zest and juice of 1 lemon
grated zest and juice of 1 orange
1  apple, cored and finely chopped, unpeeled
4 tbsp brandy

In a large roomy baking bowl combine all the ingredients except the brandy. Stir really well making sure all the ingredients are evenly distributed. Cover with a clean tea towel and leave overnight.

Next day, heat the oven. Remove the tea towel and cover the bowl with foil and place in the warmed oven for 2½ hours. The suet will have melted but don''t worry, this is how it should be as the fat is what will help to preserve the mincemeat. Stir well and leave to one side to cool, stirring from time to time.

Once cool stir the mincemeat again, add the brandy and stir again.

Fill sterilised jars with the cold mincemeat, cover with a wax disc and a lid. The mincemeat will keep up to one year in a cool, dark place.