It’s easy to find you’ve still got jars of store-bought or homemade mincemeat in the cupboard after Christmas. And difficult to know what to do with it! These cookies are the perfect quick-and-easy way to use up your leftover mincemeat when you can’t face any more mince pies.

They’re like a really delicious version of oatmeal raisin cookies. So, if you don’t want to make a mincemeat cake – or have just run out of raisins – try these instead.

This recipe should make around 20 cookies depending on how large you make them. And just in case they last the day, they freeze well too. They don’t taste too ‘Christmassy’ so will be a hit all year round. Just the thing for those jars that always seem to go out of date in the middle of summer!

Recipe

Ingredients

100g vegetable oil

150g soft brown sugar

1 large egg

200g mincemeat

150g SR flour

200g porridge oats

Method

Set the oven to 175ºC. Line a couple of large baking sheets with parchment or silicone paper.

Beat together the oil, sugar, and egg. It should go quite thick and creamy.

Add the mincemeat and mix well.

Sieve in the flour and add the oats. Mix well.

Put spoonfuls of the cookie dough at regular intervals on your baking sheet, leaving room for them to spread a little. I used a small ice cream scoop and flattened the cookie dough down.

Bake for around 15 minutes – the time needed will depend partly on the size of the cookie. They need to be golden brown and relatively firm on the top when touched lightly.

Let them cool for a while on the baking sheets before removing to a cooling rack.

Keep in an airtight tin or freeze them flat individually and then keep in a bag once frozen.

Categories: Baking, Biscuits and Cookies, Breakfast, Dairy-Free Baking, Recipes

Tags: baking, biscuit, cookie, mincemeat, recipe, seasonal cooking