Here’s one version of a mince pie you can dip in your Christmas cup of chai. Tea and biscuits is very British and very comforting, so make time for tradition as you huddle by the fire with a blanket, a biscuit, and a warm cup of tea for dipping….
Ingredients (Makes approximately 24 small-to-medium biscuits)
- Just a little more than 1 ½ cups spelt flour (closer to 1 and ¾)
- 2 handfuls dried mixed vine fruits
- 4 chopped dried figs
- ½ cup coconut sugar
- pinch of good quality salt
- ½ tsp baking powder
- 1 tbsp cinnamon
- 2 tbsp molasses
- 2 tbsp barley malt extract
- vanilla extract
- 5 tbsp cocnut oil
- 3 tbsp unsweetened apple sauce / puree
How To
- Pre-heat oven to 185C (I use a fan setting on the oven)
- Sieve all dry ingredients into a large mixing bowl
- Melt the coconut oil, molasses, barley malt extract, vanilla and apple sauce over a very low heat
- Once melted, pour the wet ingredients into the mixing bowl with the dry ingredients, and mix well. You may have to use your hands once everything has been mixed as much as possible
- Roll into a log shape and store in the fridge for an hour or over night (minimum 1 hour to allow everything to cool and set properly. Be patient, this step is very important and makes better biscuits – trust me!)
- Once cooled, sprinkle a cutting board and rolling pin with more flour and roll the mixture out until it’s about ½ a cm thick (I would suggest cutting the dough in half and keeping one half in the fridge while you work on the other half. The dough needs to stay cool, and one half will make enough to fill up your baking tray).
- Cut out your biscuit shapes and place on a baking tray covered in baking paper
- Place in the oven for 10-15 minute or until they’re a little firmer and browned, and have filled the kitchen with biscuity aromas.
- Once finished, take out of the oven and transfer the biscuits carefully to a wire rack to cool fully – leave them for at least an hour so they’re able to set to the classic biscuit texture.
- Eat, share and enjoy! These biscuits can be stored in a tin for up to 2 weeks, but they also make great little Christmas gift ideas – simply stack three or four biscuits together, tie with ribbon and you’ve got a thoughtful, tasty, home made Christmas gift ready to give.
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