I do love a mince pie and I admit, as I type, I’ve got another mincemeat recipe brewing (following a special request). But much as I enjoy a mince pie sometimes they can feel a bit heavy and rich. Sometimes you still want that hit of Christmas spice and fruit, but in something a little lighter.
So this cookie recipe has been brewing for a while. Not only because I have a lot of mincemeat that needs using up, but because I wanted to do something different with it, that didn’t result in another form of pie. Something maybe more accessible but still all about Christmas.
And a bonus with this was that I was able to use another one of my vintage cordials from Mr Fitzpatrick’s. To lighten the mixture and add a little citrus kick, I added some of the Clementine, Orange and Bergamot Cordial. The sheer juiciness softened the richness without being overly sweet and gave it just what I was looking for. If you don’t have any of the cordial, don’t worry – you could use orange juice and zest, or another citrussy cordial.
The result is a soft cookie, that has the spice and booziness of mincemeat (I used one of my own recipes), but is a little light and fluffy. Oh and this recipe makes loads! So if you have the option to make them small (you could easily get 60 cookies if you use a teaspoon), or do the opposite (you’d get more like 18 or 24 if you make them more like the size of a saucer). This of course means that they’re another great gift idea and one that your kids can easily get involved in. Just make sure you have enough room for all those cookies – both in your tummy and cooling on a rack!
My version of a mincemeat cookie, heavily adapted from this recipe for luxury mincemeat cookies.
- 200 grams Butter
- 250 grams Light brown sugar
- 3 Medium Eggs
- 70 ml Clementine Orange & Bergamot Cordial
- 200 grams Self raising flour
- 250 grams Plain flour
- 100 grams Chopped walnuts
- 425 grams Mincemeat
Preheat the oven to 220°C/Gas Mark 7, and line baking trays with parchment.
In a large bowl, cream the butter and sugar together.
Then add the eggs and cordial and combine.
Add the mincemeat and chopped walnuts and combine.
Sift in both flours and again, combine. The mixture should be a soft sticky batter.
Using a teaspoon for the smaller version of the cookies, spoon the batter onto the trays, being careful to leave enough room for the batter to spread.
Pop into the oven in batches. The smaller cookies will take around 8 minutes to cook and turn golden, the larger cookies will take closer to 15 minutes.
Cool the cookies on a wire rack and enjoy with a cup of tea and some festive telly.