Deep Filled
Gingerbread Mince Pies
Vegan, Gluten Free, Wheat Free, Soya Free, Caffeine Free, Rice Free, Red Meat Free, Egg Free, Yeast Free, Endometriosis, Crohns & Coeliacs Disease Safe.
Ingredients:
Gingerbread (Recipe Here)
Mincemeat (Recipe Here)
First make your gingerbread.
Roll out your gingerbread and cut out your circles ready for your muffin baking tin.
Cut strips of baking paper and place them under your circles before molding them into the tray, next place circles of baking paper into your gingerbread cases then pour clay beads onto the circles.
This is so the beads do not sink into your gingerbread.
Put them into the oven for 20 minutes checking them after the first 10 minutes and turn the tray.
Whilst your gingerbread cases are cooking, make your mincemeat.
When your cases are cooked, remove the beads, fill with your mincemeat and cover with a circle of gingerbread and press down on the edges and poke two holes into the top of each pie.
Put back into the oven for 10 minutes until golden.
Now that your pies are cooked you can either devour them or pop them into a tight sealed container so they do not go soft.
Enjoy with coconut milk or thick coconut cream.
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