This weekend was manic!! It started with a Christmas party on Friday night (late night, bit too much to drink etc), then ballet at 9am on Saturday morning followed by the school Christmas fayre (at which I was helping), a kids party, and a work Christmas meal. Sunday started with a lie in, thanks to my amazing mum and step dad, followed by another 2 kids parties!
I don’t feel like my feet touched the ground!
I am sure many of you are in the same position this time of year so I post this recipe for you. It doesn’t take much to make and you can sit down with a cup of tea and a slice whilst you allow life to pass you by for 10 minutes! You deserve it after all!
Mincemeat shortbread
Gluten-free, Dairy-free, Egg-free, Soya-free, Nut-free
Ingredients
- 2 oz coconut oil
- 2 oz dairy free margarine
- 2 oz white sugar plus extra for sprinkling
- 7 oz plain gluten-free flour I use my own wholegrain flour blend
- Half tsp vanilla paste or a full tsp vanilla extract
- 4 tbsp mincemeat ideally my pear and amaretto one!
Method
- Melt the coconut oil, then mix with the margarine and sugar until smooth
- Add the flour, vanilla and mincemeat and stir well. The mixture will be quite soft at this point. Don't worry!
- Place the dough into a greased round tin approx. 18cm in diameter and firm down well, smoothing it off on the top
- Score the dough where you would like to cut it...making sure you do not go all the way through the dough. This will make it easier to cut when it is cooked
- Bake in a pre-heated oven at 160 degrees (140 degree fan) for 35-40 minutes until firm to touch
- Whilst still warm sprinkle with white sugar and leave to cool completely in the tin before cutting
- If you can tolerate dairy then use 4oz butter with 6oz flour and 2oz sugar for a perfect shortbread!
TheBrickCastle says
I think you could make them vegetarian – trex is a very good substitute – but then I don’t know what duck fat tastes like 😀
freefromfairy says
Yes, I am sure you could use any margarine although I find Trex rather fatty so you have to be careful…perhaps use slightly less. Am going into the kitchen to experiment and make a vegetarian one so will let you know how it goes! Thanks for your comment…
sarahhillwheeler says
Lovely combination, very Christmassy!
freefromfairy says
Far too yummy!
freefromfairy says
As you can tell, I have updated the recipe as it came out even better with the coconut oil, rather than duck fat!
Emily says
Looks amazing! I stupidly only had toast for tea and the sight of this has my stomach rumbling. Thanks so much for linking up with #recipeoftheweek. I’ve Pinned and Tweeted this post and there’s a fresh linky live now. Hope you join in 😀 x
freefromfairy says
Thanks Emily! Hope you get a chance to make them…they make a lovely change from mince pies! Have shared another recipe this week. Thanks for giving us the chance to do so…
Mel says
I have been looking for a nice shortbread recipe for Jumpy. Looking forward to trying yours. Pinning right now! Mel
Thebeesleybuzz says
Found your lovely recipe after reading your latest post so will definitely be making this! X
Vicki Montague says
Oh good. It is a winner! Let me know how you get on with it.
Helen Carless says
Hi Vicki, would love to try this recipe but sadly I can’t have coconut now. Could I make it without?
Many thanks
Vicki Montague says
Hi Helen, as it says at the bottom of the recipe, if you tolerate dairy then you can make it with butter. Otherwise you could probably make it with all margarine but I haven’t tried that.