- Serves 10
- Prep in 20 minutes
- Cook in 10 minutes
It’s beginning to look a lot like……blind panic to the aroma of gingerbread men? Just me?
OK so I lied about the panic, I am a more than level headed festive fellow, but the wafting smell of warm cinnamon is NEVER something I would tell untruths about.
Now mince pies are a wonderful morsel to delight in but why not take that divinity & put it into a different deerstalker for the season? For those who think I have committed a blasphemous act by even suggesting such a thing should probably turn away now, but for those who mouths are watering at the thought well then you my friends should definitely read on….
Chewy, spiced, sweet but not overly so, that’s just a few things that these beauties have going for them. They also have a wonderful way of brining those who don’t particularly like the original masterpieces over to the fan club AND when it comes to easy entertaining they are FAR faster to whip up.
Merry Christmas one & all 🙂
- Low Sugar
- Totally Festive!
- Family Friendly
- Super Delicious
- 1 Bramley apple (or another tart cooking variety)
- 2 oranges
- 1/4 cup each organic raisins & sultanas (the difference in size & flavour enhances the recipe but if you don’t have both then just use 1)
- 1 teaspoon Ceylon cinnamon
For The Cookies
- 1 cup ground almonds
- 1 cup light tahini
- 1/3 cup honey
- 1 organic egg
1 heaped tablespoon Bare Biology collagen (use NATNOURISH for 20% off)
1/2 teaspoon bicarbonate of soda
Firstly make the mincemeat – add the dried fruit to a pan, pour over 1 1/2 cups boiling water, cover with a lid & leave to sit for 10 minutes.
Meanwhile roughly chop & core the apple then blend to a purée. Zest both oranges keeping 1 tablespoon separate, then squeeze 1 1/2, adding about 2 tablespoons worth to your zest, then peel & chop the remaining 1/2 orange into small pieces.
Add the majority of your juice & zest to the pan with the dried fruit along with the cinnamon, bring to a gentle simmer & cook for 5-10 minutes until reduced. Allow to cool for 30 minutes.
Preheat your oven to 170C, line a large tray with parchment paper.
Add all of the cookie ingredients to a large bowl, mix well to combine. Then incorporate the reserved orange zest, juice & chopped pieces.
Fold the mincemeat through your cookie dough & scoop tablespoon sized portions onto the tray leaving a lot of space between them (they spread a lot!)
Bake for 8-10 minutes until golden, do this in batches because they will suddenly burn if you’re not watching!
Leave to cool on the tray for at least 5 mins otherwise you won’t be able to pick them up, then transfer to a wire rack to cook or just eat them warm…..
They’ll last for 4 days in an airtight container or freeze for up to 3 months.