Mincemeat & Marzipan Biscuits (Cookies) – Finding myself with a surfeit of mincemeat & marzipan, from Christmas, I created this new recipe
A Delicious Recipe using Leftover Mincemeat & Marzipan
Finding myself with a surfeit of mincemeat and marzipan, left over from the festive period, I created this new recipe for Mincemeat & Marzipan Biscuits (Cookies)
These make a soft biscuit, not quite a cake, similar to crumbly shortbread, but in a biscuit (cookie) form, and they are packed with juicy fruits from the mincemeat, and marzipan.
If you don’t have any marzipan, you can leave it out, as I have made these biscuits/cookies with just mincemeat before, and they were just as delicious.
Dust these delicious Mincemeat & Marzipan Biscuits (Cookies) with a goodly amount of icing sugar, for a snow-capped mountain look, it really dresses them up!
There is one tip I would recommend you follow – and that is to use a high quality mincemeat, or even better homemade mincemeat;
I have several homemade mincemeat recipes on Lavender & Lovage: Easy Stem Ginger & Rum Mincemeat; Boozy Fat-Free Mincemeat; Traditional Mincemeat; Suet Free Boozy Mincemeat with Apples
Many commercial mincemeat versions use glucose syrup and apple pulp, which makes the mincemeat too runny and spoils the texture of these biscuits.
These are very easy to make, and make the perfect accompaniment to a cup of tea or coffee, for an elevenses or an afternoon tea treat.
I hope you enjoy these delicious biscuits if you make them – do adjust the ingredients to suit what you have to hand, such as omitting the marzipan and tweaking the spices to taste, Karen
More Biscuit and Cookie Recipes
- Italian Coffee Mocha Kisses and Brandy Snaps
- Jammie Daisy Dodgers (Biscuits/Cookies)
- Betty’s Fat Rascals
- Be-ro London “Bath” Buns
- St Catherine’s Day, Lace Makers and Cattern Cakes
- Be-Ro Melting Moments (Biscuits/Cookies)
Culinary Notes and Tips
- *Mincmeat
- Many commercial mincemeat versions use glucose syrup and apple pulp, which makes the mincemeat too runny and spoils the texture of these biscuits.
- Use a good quality, high fruit mincemeat. My homemade mincemeat recipes are shared below:
- Easy Stem Ginger & Rum Mincemeat
- Boozy Fat-Free Mincemeat
- Traditional Mincemeat
- Suet Free Boozy Mincemeat with Apples
Mixed Spice Recipe
Old Fashioned English Pudding Spice
Ingredients:
2 teaspoons allspice
2 inch piece of cinnamon stick
2 teaspoons cloves
2 teaspoons ground nutmeg
2 teaspoons ground ginger
1 teaspoon ground cardamom (optional)
1 teaspoon ground coriander (optional)
Method:
Grind the allspice, cinnamon and cloves to a fine powder and then mix well with the ground nutmeg and ginger.
Add the finely ground cardamom and coriander seeds, if using, and mix well again.
Use at once or store in an airtight jar in a cool dry place, and away from light.
Makes an unusual and attractive gift, especially at Christmas – add a recipe tag and tie a ribbon around the top of the jar with pretty seasonal paper or material, not forgetting to add a recipe card.
Mincemeat & Marzipan Biscuits (Cookies) Recipe
Mincemeat & Marzipan Biscuits (Cookies)
Finding myself with a surfeit of mincemeat and marzipan, left over from the festive period, I created this new recipe for Mincemeat & Marzipan Biscuits (Cookies)
These make a soft biscuit, not quite a cake, similar to crumbly shortbread, but in a biscuit (cookie) form, and they are packed with juicy fruits from the mincemeat, and marzipan.
If you don't have any marzipan, you can leave it out, as I have made these biscuits/cookies with just mincemeat too, and they were just as delicious.
Dust these delicious Mincemeat & Marzipan Biscuits (Cookies) with a goodly amount of icing sugar, for a snow-capped mountain look, it really dresses them up!
There is one tip I would recommend you follow - and that is to use a high quality mincemeat, or even better homemade mincemeat;
I have several homemade mincemeat recipes on Lavender & Lovage: Easy Stem Ginger & Rum Mincemeat; Boozy Fat-Free Mincemeat; Traditional Mincemeat; Suet Free Boozy Mincemeat with Apples
Many commercial mincemeat versions use glucose syrup and apple pulp, which makes the mincemeat too runny and spoils the texture of these biscuits.
These are very easy to make, and make the perfect accompaniment to a cup of tea or coffee, for an elevenses or an afternoon tea treat.
I hope you enjoy these delicious biscuits if you make them - do adjust the ingredients to suit what you have to hand, such as omitting the marzipan and tweaking the spices to taste, Karen
Ingredients
- 200g plain flour
- 1 teaspoon baking powder
- 1 teaspoon mixed spice
- Pinch of salt
- 100g caster sugar
- 115g butter, unsalted
- 1/2 teaspoon almond extract, or vanilla extract
- 1 x egg, beaten
- 225g mincemeat, see note*
- 75g marzipan, grated (optional)
- Icing sugar, for dusting
Instructions
- Pre-heat oven to 180C/160C Fan/350F/Gas mark 4 and line two large baking trays with baking paper.
- Mix the flour, baking powder, mixed spice and salt together and set aside.
- Cream the butter and sugar together until light and fluffy.
- Then add the almond or vanilla extract to the butter and sugar mixture, mix well.
- Add the beaten egg, gradually with large spoons of the flour to the creamed butter and sugar mixture, until all the flour has been used and the mixture is smooth.
- Add the mincemeat and grated marzipan (if using) and mix well - the mixture will be stiff enough to be shaped into small balls.
- Shape the biscuit dough into balls and place them on the prepared baking tray, spacing then well apart, as they will spread when baked.
- Continue until all the dough has been used up - this should yield about 12 to 16 biscuits.
- Bake them in the pre-heated oven for 12 to 15 minutes until they are golden brown and well risen.
- Remove them from the oven and place them on a wire rack to cool.
- Whilst they are cooling, dredge them in icing sugar - I find that the icing sugar stays on the biscuits better when it is sifted on them whilst they are still warm.
- Store in an airtight container, for 5 to 7 days.
- These are not suitable for freezing.
Notes
*Mincmeat
Many commercial mincemeat versions use glucose syrup and apple pulp, which makes the mincemeat too runny and spoils the texture of these biscuits.
Use a good quality, high fruit mincemeat. My homemade mincemeat recipes are shared below:
Easy Stem Ginger & Rum Mincemeat
Boozy Fat-Free Mincemeat
Traditional Mincemeat
Suet Free Boozy Mincemeat with Apples
Mixed Spice Recipe:
~Mixed Spice~
Old Fashioned English Pudding Spice
Ingredients:
2 teaspoons allspice
2 inch piece of cinnamon stick
2 teaspoons cloves
2 teaspoons ground nutmeg
2 teaspoons ground ginger
1 teaspoon ground cardamom (optional)
1 teaspoon ground coriander (optional)
Method:
Grind the allspice, cinnamon and cloves to a fine powder and then mix well with the ground nutmeg and ginger.
Add the finely ground cardamom and coriander seeds, if using, and mix well again.
Use at once or store in an airtight jar in a cool dry place, and away from light.
Makes an unusual and attractive gift, especially at Christmas – add a recipe tag and tie a ribbon around the top of the jar with pretty seasonal paper or material, not forgetting to add a recipe card.
Nutrition Information
Yield 16 Serving Size 1Amount Per Serving Calories 179Total Fat 9gSaturated Fat 5gUnsaturated Fat 4gCholesterol 28mgSodium 99mgCarbohydrates 20gFiber 0gSugar 10gProtein 5g
wacky flip says
These mincemeat marzipan biscuits look delicious and festive! Such a lovely combination of flavors — I can’t wait to try them this holiday season!