Instructions

1. Put the chestnuts into a small food processor and whiz until you get fine crumble.
2. Mix the flour and baking powder in a large bowl. Add the margarine/spread and rub it with your fingers until the mixture resembles breadcrumbs. Add the sugar, chestnut and cinnamon, then combine with a palette knife.
3. Slowly and gradually add the milk, mixing with the palette knife to make a dough.
4. Carefully fold in the mincemeat and create a ball. Rest this in the fridge for an hour or so. (It can be frozen too for later use!).
5. Set the oven temperature to 190°C. Line a baking tray with parchment paper.
6. Roll the dough out between two large baking sheets into 2cm thickness. Using a cookie cutter, stamp out star shapes. Put these onto a lined baking tray.
7. Bake for 10-15 minutes or until they have risen and light brown.
8. Check their base, if they’re cooked through. If they are ready, move them to wire rack to cool.
9. Dust them with icing sugar just before serving.