Guilt-less Desserts & Treats for your Family


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

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/
 

 

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