I should perhaps add the word ‘Christmas’ to this title, because this is a ‘biscuit’ recipe containing mincemeat and various other spices that never fail to bring the spirit of Christmas to the tastebuds.
Firstly, let me say I’m absolutely not a baker. This is only my third ever attempt at cooking something sweet, so Paul Hollywood needn’t lose any sleep. However, if you’re feeling a bit peckish, don’t jump in the car and drive to the nearest supermarket for triple chocolate cookies, try knocking one of these up instead. They’re pretty healthy, and are oat-based – which suits me, being the porridge fiend that I am.
I made one of these yummy biscuits (actually the size of a decent cookie) with just:
- 50g oats
- 2 teaspoons of mincemeat
- 1 teaspoon of all-spice
- 1 teaspoon of cinnamon
- 1 teaspoon of nutmeg
- 1/2 teaspoon of ginger
- 1/4 teaspoon of chilli flakes (optional, but worthwhile!)
- Between 50ml and 100ml of milk (I used Oatly oat milk)
Mix everything up into a thick paste using the teaspoon, using your judgement as to how much milk to add. You’re looking for a fairly thick consistency so you can set the biscuit into shape without it running. Add the milk bit by bit so you can get it just right.
Spread the mixture onto some greaseproof paper into whatever form you want (I went for a traditional round biscuit shape), then stick it on a shallow baking tray and into an oven pre-heated to 120 degrees Celsius. Leave them in there for 20-30 minutes, checking them a few times during the last ten minutes to make sure the result looks similar to the above picture.
When done, let it cool for a short while so you don’t burn yourself, then either eat warm or stow away for another day if you’re iron-willed enough. (I wasn’t.)