Oat and mincemeat cookies
- 100g soft butter
- 50g soft light brown sugar
- 50g plain flour
- 100g porridge oats
- 2-3 tablespoons good quality mincemeat
- 1 tablespoon demerara sugar
- ½ teaspoon mixed spice
We always make mincemeat before Christmas, when we're making puddings and cakes, and usually enough that we're eating it all year round!
While it's good in apple crumble, we needed to expand our repertoire. These delicious soft cookies made with mincemeat and oats are the perfect treat with tea, coffee or hot chocolate, and so easy to make.
Heat the oven to 190, fan 170, gas 5. Lightly grease a coule of flat baking trays
Using an electric hand whisk, beat together the sugar, butter and flour until combined
Stir in the mincemeat and oats
Bring the dough together with your hands and take walnut sized pieces and roll them into balls
Arrange the balls well spaced on the trays and slightly flatten the top
Combine the demerara sugar and the spice and sprinkle the mix on top of the cookies.
Bake for 15-18 mintes or until golden; cool on tray then transfer to wire racks to cool completely
Cakes: River Cottage Handbook No.8 Pam Corbin
Fat: An Appreciation of a Misunderstood Ingredient with Recipes Jennifer McLagan
The Forager's Kitchen Fiona Bird
Odd Bits: How to Cook the Rest of the Animal Jennifer McLagan
Preserves: River Cottage Handbook No.2 Pam Corbin