Food & Craft

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.

Prep: 10 mins Cook: 15-18 mins Serves: 12


  1. Heat the oven to 190, fan 170, gas 5. Lightly grease a coule of flat baking trays

  2. Using an electric hand whisk, beat together the sugar, butter and flour until combined

  3. Stir in the mincemeat and oats 

  4. Bring the dough together with your hands and take walnut sized pieces and roll them into balls

  5. Arrange the balls well spaced on the trays and slightly flatten the top

  6. Combine the demerara sugar and the spice and sprinkle the mix on top of the cookies.

  7. Bake for 15-18 mintes or until golden; cool on tray then transfer to wire racks to cool completely

Further Reading

Soup for All Occasions

Soup for All Occasions New Covent Garden Soup Company

Pig: Cooking with a Passion for Pork

Pig: Cooking with a Passion for Pork Johnnie Mountain


Dough Richard Bertinet

Cakes: River Cottage Handbook No.8

Cakes: River Cottage Handbook No.8 Pam Corbin

The Forager's Kitchen

The Forager's Kitchen Fiona Bird

© The Accidental Smallholder Ltd 2003-2017. All rights reserved.

Design by Furness Internet

Site developed by Champion IS