Method

This recipe from the Hebridean Baker is a great alternative to mince pies. It’s like an oat and raisin cookie taken up a level.

You can make your own mincemeat, or use some from a jar.

For the mincemeat:

  1. Measure all of the mincemeat ingredients except the alcohol into a large pan. Heat gently, allowing the butter to melt, then simmer, stirring occasionally, for about 10 minutes.
  2. Allow the mixture to cool completely then stir in the brandy, rum or sherry.
  3. Have four sterilised jam jars ready and spoon the mincemeat in. Seal and label. It should keep for at least six months.

For the cookies:

  1. Now you’re ready to make the cookies.
  2. First, preheat your oven to 180°C/350°F. Line a baking tray with parchment paper.
  3. In a bowl, cream your butter and sugar together then add your flour. Stir in your oats, then add your homemade mincemeat and maple syrup or honey.
  4. Scoop about 2 tablespoons of the oaty mix into your hands, roll into balls and position them apart on your baking tray.
  5. Place them in the oven for 15 to 18 minutes, put on a wire rack to cool and dust with icing sugar before serving.

About the Hebridean Baker

The Hebridean Baker is Coinneach MacLeod who was born and raised on the Isle of Lewis. Inspired by traditional family recipes and homegrown produce, Coinneach rose to fame as the Hebridean Baker on Tik Tok. He has motivated his worldwide followers to bake, forage, learn Gaelic, enjoy a dram or two of whisky and to seek a more wholesome, simple life. Along with his partner Peter and their Westie Seoras, Coinneach's aim is to bring the best of the Scottish islands to a worldwide audience. His first cookbook, The Hebridean Baker: Recipes and Wee Stories from the Scottish Islands was published this autumn. From croft loaf to cranachan chocolate bombs, and oaty apricot cookies to Harris Gin cocktails, there’s something for everyone. You’ll find lots more recipes in the Hebridean Baker section of our recipe library, and on the Hebridean Baker website.
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