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Guilt-free mince pie biscuits for the festive season

You can dig all you want this season with worrying about your waistline with these super delicious festive mince pie biscuits!

MAKES 9 biscuits // COOKING TIME 50 min

For the biscuits
1 cup nutty wheat flour
½ tsp salt
  cup coconut oil, softened but not melted
2 tbsp honey
1 tbsp cold water
For the mince pie filling
½ apple, peeled, cored and grated
¼ lemon, zested and juiced
¼ orange, zested and juiced
½ tbsp coconut oil
1 cup mixed dried fruit
¼ cup apricot juice
¼ tsp mixed spice
  tsp ground cinnamon
  tsp ground nutmeg
2 tsp cornflour

For the biscuits
1. Combine flour and salt in a bowl. Add coconut oil and beat until combined. Add honey and beat again until it resembles sticky breadcrumbs.
2. Add the water and mix until a soft dough forms. Cover the pastry in cling film and set aside in the fridge.
For the mince pie filling
3. Place all ingredients, except corn flour, in a pot over medium heat. Bring to the boil, then reduce heat and simmer, stirring occasionally, until most of the liquid has been absorbed, about 8 minutes.
4. Mix the cornflour with 2 tsp cold water to make a paste and stir it into the hot fruit. Set aside to cool slightly.
5. Preheat the oven to 160°C and line a baking tray with baking paper.
6. Roll the biscuit dough out and, using a 6 cm cookie cutter, cut circles out of the dough.
7. Divide the circles into two batches. Use a smaller decorative cutter to cut a shape out of the middle of one batch of circles, creating the ‘window’ biscuit.
8. Bake all the circles for 10–12 minutes until golden brown.
9. Spoon 1 tbsp of the filling on to each of the bottom biscuits and sandwich closed with the top decorative ‘window’ biscuit.

Recipe & styling: Kate Turner
Photography: Andreas Eiselen //

The little ones might not be as keen for these fruit mince treats, so why not spoil them with festive marshmallows?

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