1.
Soak mincemeat in brandy overnight.
2.
Preheat oven to 180C
3.
Blend icing sugar, cinnamon and flour in a food processor, then add Koko Spread and blend until it looks like crumbs.
4.
Remove mixture and add Koko Original to form a dough, wrap the dough in cling film and place in the fridge for 20 mins.
5.
Melt a little Koko Spread and grease cupcake tins.
6.
Mix together all the mincemeat ingredients.
7.
Remove dough from the fridge and cut in half and place one half back in the fridge.
8.
Roll out the dough on a floured surface to a 0.5cm thickness and cut out circles to fit into the cupcake tins.
9.
Fill the cases with the mincemeat and place into the fridge.
10.
Roll out remining pastry to 0.5cm thickness and cut out circles the same size of the cupcake tins and brush with Koko Original to seal lids.
11.
Bake for 30 minutes, until pastry is golden brown and crisp and dust with icing sugar.
