Recipes
Gingerbread Mince Pie Swirl
FAB PRODUCTS USED
FAB PREMIUM OIL SOLUBLE GINGER BREAD,FAB PREMIUM OIL SOLUBLE MIXED SPICE PLUM CAKE
Prep Time
:30:(HH:MM)
Serves
10-12
Baking/Cooking Time
30 min plus time to cook and refrigerate mince plus 1 hour resting for dough plus ½ hour resting again
Baking Temp
180°C for 20-25 mins
Baking Temp Details
Celsius
Level
Adavanced
Short Recipe Description
I used the recipe from Joy of Baking to make home made mince meat. To this I added about ½ tsp of Fab Premium Oil Soluble Mixed Spice Plum Cake Flavour mixed well.
Additional Categories
Vegetarian
INGREDIENTS
|
1: For the dough Milk - 400ml Oil - ½ cup Sugar - ¼ cup Active dry yeast - 2 ¼ tsp Flour - 4 cups Baking powder - ½ tsp Baking soda - ½ tsp Salt - ½ tbsp Fab Premium Oil Soluble Gingerbread Flavour - ½ tsp 2: For Mince Pie I used the recipe from Joy of Baking to make home made mince meat. To this I added Fab Premium Oil Soluble Mixed Spice Plum Cake Flavour mixed well. - ½ tsp butter - 4 tablespoons (55 grams) unsweetened apple juice - 1 cup (240 ml) apples, peeled, cored, and grated (Braeburn, Honeycrisp, Jonagold, Granny Smith and Golden Delicious are good choices) - 2 Large dark raisins - 1/2 cup (90 grams) golden raisins - 1/2 cup (90 grams) dried currants - 1/2 cup (70 grams) dried cranberries or cherries - 1/2 cup (75 grams) dried figs (or prunes or dates), chopped - 1/2 cup (100 grams) candied mixed peel - 3/4 cup (120 grams) candied red cherries, chopped - 1/2 cup (100 grams) Zest and juice of one orange or lemon - packed dark brown sugar - 2/3 cup (140 grams) dark or light rum - 1/3 cup (80 ml) brandy or cognac - 1/3 cup (80 ml) ground cinnamon - 1/2 teaspoon freshly ground nutmeg - 1/2 teaspoon ground ginger - 1/4 teaspoon ground cloves - 1/4 teaspoon salt - 1/4 teaspoon 3: For the Glaze Icing sugar - ½ cup Milk - 1 tbsp Fab Premium Oil Soluble Gingerbread Flavour - ¼ tsp |
METHOD
1: For Mince
- Place all the ingredients in a large Dutch oven, and bring to a boil over medium high heat, stirring often.
- Then, reduce the heat to medium-low and simmer the mincemeat, stirring often, for about 30 minutes, or until the liquid is almost evaporated.
- Remove from heat and, if desired, stir in 2-4 tablespoons of rum or brandy.
- Let the mincemeat cool completely, then transfer to a covered container, and place in the refrigerator, at least overnight, before using.
- It can be stored in the refrigerator for up to a month.
- Note: If storing longer than a week, stir in a little rum or brandy every week to keep it from drying out and to preserve the mincemeat.
- Otherwise it may not keep a month. Makes about 4 cups (1 Liter) of Mincemeat..
2: For the Glaze
- Warm milk with oil and sugar in a saucepan.
- Add the yeast to it and let it froth.
- Once its activated add the mixture to the flour in a bowl along with Fab Premium Oil Soluble Gingerbread Flavour and mix well with a wooden spoon.
- Cover and let it rest for about an hour.
- Add the salt, baking powder and baking soda and mix well or knead for a couple of minutes .
- Divide the dough into two equal parts and roll it out into a rectangle of about 12'*10'.
- Spread the mince meat as well as possible over the rolled out dough.
- Now start rolling the dough from the edge closest to you as tight as possible into a log.
- Bring out a sewing thread and use that to cut your log into circles of about half an inch in thickness.
- Place them cut side down in greased muffin tins or small sized tart tins.
- Cover and let them rise for about half an hour.
- Bake them in a preheated oven 180°C for about 20-25 mins or until golden brown at the top.
- Let them cool.
- Pour or drizzle with the glaze.
- Enjoy it warm..
