Christmas eve is nearly upon us and we need to leave out some goodies for Father Christmas and his reindeer. We made the reindeer food (oats, Christmas decorations and edible glitter!) so we just had to come up with a festive treat for Santa.
Mince pies are the obvious choice in the UK, but I decided he might like something a little different this year. The inspiration for these fragrant clementine and mincemeat flavoured cookies came from the Jamie website. In my opinion these are far more delectable than a normal mince pie – I hope Father Christmas approves and brings the girls lots of surprises. 🙂
Mince Pie Cookies (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
makes about 18-20 cookies
- 1 cup dairy-free spread
- 1/2 cup caster sugar
- zest of 1 clementine
- 1 1/2 cups of flour
- 1 cup mincemeat, preferably homemade nut-free mincemeat
- Icing sugar, to dust
– Preheat the oven to 190 Degrees Centigrade/Gas Mark 5/375 Degrees F
– Line two baking sheets with parchment
– Cream together the spread, sugar and clementine zest until light and fluffy
– Sift in the flour and mix until it comes together as a dough.
– Stir in the mincemeat and mix until well combined.
– Drop tablespoons onto the baking sheet (well spaced apart) and bake for 15 minutes until golden.
– Dust with icing sugar.
– Cool briefly on the cookie sheet before moving to a wire rack.
– Or freeze the dough before baking. Defrost and bake when needed.