Boozy bakes
Can you improve on a classic? We think so, as these Baileys-laced Christmas treats demonstrate. They’re festive, they look the part and they taste very, very good
PHOTOGRAPHS: MAJA SMEND. FOOD STYLING: JAYNE CROSS. STYLING: SARAH BIRKS
We’ve all had mince pies before, but a warm Baileys mince pie is something else – especially with Baileys butter on the side
Festive Baileys mince pies with Baileys butter
Makes 9-12 pies (depending on size)
Hands-on
time 25 min, plus chilling
Oven
time 15-20 min
Specialist
kit 12-hole mince pie tin/shallow muffin tin; fluted round cutters to match your tin
MAKE AHEAD
Freeze the uncooked pies in the tin (well wrapped) for up to 3 months. Cook from frozen, adding 3-5 minutes to the cooking time. The Baileys butter is best eaten when freshly whipped, but leftovers will keep at room temperature for several days, or frozen in portions for up to 3 months.
• 200g plain flour, plus extra for dusting
• 100g butter, chilled and cut into cubes