Mincemeat Oat Cookies

Name: Mincemeat Oat Cookies
Cuisine: British
Ingredients: 50 g soft brown sugar; 50 g plain flour; 200 ml brandy, rum or sherry; 100 g butter; 200 ml brandy, rum or sherry; 200 ml brandy, rum or sherry; 1 teaspoon mixed spice; 1 orange, zested and juiced; Icing sugar, to dust; 1 tablespoon maple syrup or honey; 1 tablespoon maple syrup or honey; 100 g oats; 3 tablespoons mincemeat; ½ teaspoon ground cinnamon; 225 g soft brown sugar; 50 g blanched almonds; 125 g butter; 1 cooking apple; 100 g mixed peel; 175 g sultanas; 175 g currants

Preparation info

Difficulty
Easy

Appears in

The Hebridean Baker

By Coinneach MacLeod

Published 2021

About

No animals were harmed in the making of this mincemeat! Christmas wouldn’t be complete without mince pies – but I stumbled upon the idea of using mincemeat in cookies when I found a leftover jar in my cupboard. It’s like an oat and raisin cookie taken up a level. But first, let me teach you how to make mincemeat.

Ingredients

For the mincemeat

175 g currants
175 g raisins
175 g

Europe
United Kingdom
Vegetarian
Cookies
Scotland
Christmas

Method

Measure all of the mincemeat ingredients except the alcohol into a large pan. Heat gently, allowing the butter to melt, then simmer, stirring occasionally, for about 10 minutes.

Allow the mixture to cool completely then stir in the brandy, rum or sherry.

Have 4 sterilised jam jars ready and spoon the mincemeat in. Seal and label. It should keep for at least 6 months.

Now