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Spoon 10 mincemeat balls onto a baking paper-lined tray. Freeze for 1 hour.
Meanwhile, heat butter in a saucepan over a medium heat until it turns a deep golden-brown and smells nutty. Cool to room temp.
Beat the sugars and brown butter until light and creamy.
Mix in the egg, vanilla extract, lemon zest and orange zest.
In a separate bowl, mix flour, bicarb of soda, dried spices and @maldonsalt Sea Salt.
Gradually, add the flour mixture into the wet ingredients, folding gently with a spatula.
Fold in the mixed nuts.
Divide the dough into 10 balls (approx. 74g each). Flatten the ball in the palm of your hand and stuff with a mincemeat ball. Mould the cookie dough around the mincemeat until fully concealed.
Cover dough balls. Refrigerate for 2-24 hours.
Pre-heat oven to 180°C (fan). Line trays with baking paper and space the dough balls out.
Bake cookies for 10 mins.
Remove and bang on the counter 3 times. Then, apply a circular motion using a cookie cutter (a small bowl would work) until the cookies recoil.
Bake for 5 more mins.
Remove from the oven and re-apply circular motion around each cookie.
Whilst they're still hot, sprinkle liberally with @maldonsalt Salt Sea Salt.
Cool on the baking tray for at least 20 mins before carefully transferring to a cooling rack to finish cooling completely.