Mince pie cookies

Use an electric hand mixer to beat together the butter, caster sugar and light brown muscovado sugar for ­3-4 minutes until pale and fluffy. Add the egg and vanilla extract; beat until combined. Add the salt, bicarbonate of soda and plain flour, then bring the dough together with a wooden spoon. Crumble the mince pies into the dough and fold through. Cover and chill for at least 1 hour.

Preheat the oven to 200ºC, gas mark 6. Line 2 baking trays with baking parchment. Roll 2 heaped tsp dough (around 40g) into a ball, put on a lined tray and flatten slightly. Repeat with the remaining dough, spacing the cookies well apart. Bake for 10-12 minutes until the edges are turning golden. Leave to cool on the trays for 5 minutes, then transfer to a wire rack to cool completely.