Gingerbread 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.

Print Recipe

Gingerbread Fruit Mice Pies

Prep Time20 mins

Cook Time1 hr

Total Time3 hrs

Servings: 14

Author: Lisa@mummymade.it

Ingredients

Gingerbread

• 300 grams Almond Meal
• 200 grams Arrowroot flour
• Dash Salt
• 1/2 teaspoon Bicarb
• 1 Tablespoon Ground Ginger
• 100 grams Coconut Oil softened slightly
• 125 grams Dates
• 65 ml boiling water
• 300 grams Golden Syrup

Fruit Mince

• 500 g mixed dried fruit
• 1 apple grated
• 50 grams dates
• 25 ml boiling water
• Dash of bicarb
• 1 tablespoon Marmalade see notes
• 1 teaspoon Ground Ginger
• 1 teaspoon Cinnamon
• 1 teaspoon Mixed Spice
• 125 ml Port or Sherry
• 125 Water
• 65 ml Brandy

Instructions

Gingerbread

• Place the dates in a small bowl and cover with boiling water.
• Allow to sit for a minimum of 20 minutes (the longer the better).
• Place the dates in the blender and process on high until a paste forms.
• Add the golden syrup and blend on high for 3 minutes.
• In a separate bowl lightly whisk together the dry ingredients.
• Add the dry ingredients to the wet and blend until combined.
• Add the coconut oil in small pieces and blend on high until combined (1-2 minutes).
• Wrap the dough in plastic wrap and leave in the fridge for 1 hour.
• Pre heat the oven to 170C/350F.
• Remove the dough from the fridge and roll out between 2 layers of greased baking paper.
• Use a Christmas Tree cookie cutter and cut out an even number of shapes.
• Place 1/2 the trees on the lined and greased baking tray.
• Dollop a spoonful of fruit mince (recipe below) onto the middle of each tree.
• Place another tree on top of the mince, gently pressing the edges of the 2 trees together.
• Complete for all the trees.
• Place the baking trays with completed gingerbread fruit mince trees in the fridge for 20 minutes.
• Bake in oven for 18-20 minutes, or until lightly browned on top.
• Leave the biscuits in the tray to cool for 30 minutes then transfer to a wire cooling rack.

Fruit Mince

• Place the dates in a bowl, cover with the boiling water and add the bicarb.
• Allow to sit for 20 minutes then blend until puréed.
• Place all the fruit mince ingredients, including the date mixture, into a large saucepan.
• Bring to the boil over a medium heat, then turn to low and simmer for 1 hour.
• Blend slightly to combine all the ingredients using a hand mixer.
• If you are making the mince in advance store in warmed glass jars.
• Keep in a dark and cool cupboard, shaking occasionally.
• Can keep for up to 1 month.

Notes

For Paleo Marmalade recipe: http://livinghealthywithchocolate.com/desserts/paleo-orange-marmalade-722/