Gluten Free • Paleo • Sugar Free • Dairy Free

Gingerbread Fruit Mince Biscuits

  Fruit Mince Biscuits

I made too much fruit mince. After making many mince pies and fruit mince cupcakes I STILL had 1/2 a jar left.

This is how the gingerbread fruit mince biscuits came to be; as a use for left overs!
I must confess; this was not my idea. I recall seeing it somewhere, but for the life of me I can’t find the original concept anywhere. It would also work with stars or hearts; but trees are just so Christmassy.

Feel free to substitute another biscuit recipe, (you could use this or this recipe) but I chose this one as it is also vegetarian friendly.

Fruit Mince Biscuit

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Gingerbread Fruit Mice Pies
Serves 14
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Prep Time
20 min
Cook Time
1 hr
Total Time
3 hr
Prep Time
20 min
Cook Time
1 hr
Total Time
3 hr
Gingerbread
  1. 300 grams Almond Meal
  2. 200 grams Arrowroot flour
  3. Dash Salt
  4. 1/2 teaspoon Bicarb
  5. 1 Tablespoon Ground Ginger
  6. 100 grams Coconut Oil, softened slightly
  7. 125 grams Dates
  8. 65 ml boiling water
  9. 300 grams Golden Syrup
Fruit Mince
  1. 500g mixed dried fruit
  2. 1 apple, grated
  3. 50 grams dates
  4. 25 ml boiling water
  5. Dash of bicarb
  6. 1 tablespoon Marmalade (see notes)
  7. 1 teaspoon Ground Ginger
  8. 1 teaspoon Cinnamon
  9. 1 teaspoon Mixed Spice
  10. 125ml Port or Sherry
  11. 125 Water
  12. 65ml Brandy
Gingerbread
  1. Place the dates in a small bowl and cover with boiling water.
  2. Allow to sit for a minimum of 20 minutes (the longer the better).
  3. Place the dates in the blender and process on high until a paste forms.
  4. Add the golden syrup and blend on high for 3 minutes.
  5. In a separate bowl lightly whisk together the dry ingredients.
  6. Add the dry ingredients to the wet and blend until combined.
  7. Add the coconut oil in small pieces and blend on high until combined (1-2 minutes).
  8. Wrap the dough in plastic wrap and leave in the fridge for 1 hour.
  9. Pre heat the oven to 170C/350F.
  10. Remove the dough from the fridge and roll out between 2 layers of greased baking paper.
  11. Use a Christmas Tree cookie cutter and cut out an even number of shapes.
  12. Place 1/2 the trees on the lined and greased baking tray.
  13. Dollop a spoonful of fruit mince (recipe below) onto the middle of each tree.
  14. Place another tree on top of the mince, gently pressing the edges of the 2 trees together.
  15. Complete for all the trees.
  16. Place the baking trays with completed gingerbread fruit mince trees in the fridge for 20 minutes.
  17. Bake in oven for 18-20 minutes, or until lightly browned on top.
  18. Leave the biscuits in the tray to cool for 30 minutes then transfer to a wire cooling rack.
Fruit Mince
  1. Place the dates in a bowl, cover with the boiling water and add the bicarb.
  2. Allow to sit for 20 minutes then blend until puréed.
  3. Place all the fruit mince ingredients, including the date mixture, into a large saucepan.
  4. Bring to the boil over a medium heat, then turn to low and simmer for 1 hour.
  5. Blend slightly to combine all the ingredients using a hand mixer.
  6. If you are making the mince in advance store in warmed glass jars.
  7. Keep in a dark and cool cupboard, shaking occasionally.
  8. Can keep for up to 1 month.
Notes
  1. For Paleo Marmalade recipe: http://livinghealthywithchocolate.com/desserts/paleo-orange-marmalade-722/
Mummy Made.It - Gluten Free, Paleo Desserts http://mummymade.it/
 

 

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