200g Golden Syrup

100g walnuts roughly chopped

100g candied orange and
lemon peel

pinch of mixed spice

25g butter

4 Tablespoons
of crushed plain biscuits

1 large egg –
lightly beaten

for the pastry:

150g cold butter

300g plain flour

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24 jam tart or shallow bun tins, 7.5 cm in diameter and 2 cm deep

1. Cut the butter into small pieces and rub it into the flour with your finger tips until it resembles fine breadcrumbs. Drizzle in a very small amount of water, start with a teaspoonful. Bring the mixture together to form a soft dough that’s rollable and not sticky.

2. Pat the pastry into a fat sausage, the same diameter as your tart tins, cover with cling film and refrigerate for 20 minutes.

3. Preheat your oven to 190 Deg C. Warm the syrup in a small pan over a low heat. Add the walnuts, the finely diced candied peel, the spice and the butter. When the butter has melted, crumble in the biscuit crumbs. Remove the pan from the heat and stir in the beaten egg.

4. Cut the roll of pastry into 24 thin slices then use them to line the tart tins. Trim the edges with a small knife.

5. Divide the mixture between tartlet cases, you don’t want to overfill them, then bake for 20 minutes until golden and bubbling.

6. Allow them to cool a little before attempting to remove them from their tins. Serve warm with a pot of Green Green Tea and a little vanilla ice cream.