• STEP 1

    Line two baking trays with baking parchment. Put the shortbread in a food bag and crush to fine crumbs, then tip into a large bowl. Add the mixed spice, mincemeat, orange zest, cream and a pinch of salt, and mix until combined. Melt the milk chocolate in a heatproof bowl set over a pan of simmering water or in the microwave in short bursts, then stir this into the mixture. Chill for 45-50 mins until firm enough to roll into balls.

  • STEP 2

    Roll a heaped teaspoon of the mixture into a ball and put on the lined tray. If the mixture is a little sticky, dampen your hands slightly. Repeat with the rest of the mixture and chill for 45 mins-1 hr more until set.

  • STEP 3

    Melt the dark chocolate as before, then leave to cool slightly and pour into a small, deep bowl. Dip each truffle into it using a fork and shake off the excess. Put on the second tray to set. When set, decorate with edible gold lustre, if using. Will keep in a cool place or the fridge for a week.

Recipe tip

Spread any leftover chocolate onto baking parchment and decorate with sweets, nuts or biscuits. Leave to set then break into shards.

Recipe from Good Food magazine, Homemade Christmas 2021

Goes well with


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