Briosgaidean Mincemeat
BRIOSGAIDEAN MINCEMEAT
125g ìm gun shalainn
100g siùcar soilleir donn
75g siùcar gràinneach
1 ugh meud meadhanach mòr
1 spàinn-bheag sùgh faoineig
300g flùr plèan
1 ½ spàinn-bheag pùdar bèiceireachd
½ spàinn-bheag sòda bèiceireachd
½ salann
300g criomagan teòclaid
10 spàinntean-mòra mincemeat
druthag bainne, ma tha e a dhìth
siùcar demerara airson sgeadachadh
siùcar pùdair airson sgeadachadh
Cuir am mincemeat ann an soitheach bèiceireachd le pàipear agus reòth airson co-dhiù uair a thìde, ach bhiodh co-dhiù 4 uairean a thìde na b’ fheàrr.
Ro-theasaich an àmhainn gu 180C fan.
Cuir an t-ìm agus an siùcar ann am bòbhla agus measgaich. Cuir an t-ugh agus an sùgh faoineig ris agus measgaich a-rithist. Cuir am flùr, am pùdar bèiceireachd, an sòda bèiceireachd agus an salann ris agus measgaich gus an tig e ri chèile mar thaois bhriosgaidean. Cuir druthag bainne ris ma tha e ro thioram. Cuir na criomagan teòclaid ris agus measgaich gus a bheil iad air sgaoileadh air feadh na taoise.
Tomhas cuideam nam briosgaidean nan deich bàlaichean taoise. Brùth orra le do làimh agus cuir am mincemeat nam meadhan, a’ dùnadh taois a’ bhriosgaide mu thimcheall air. Mar as fhaide a tha am mincemeat air a bhith reòite, ’s ann as fhasa a bhios seo.
Sgaoil na briosgaidean eadar dà thrèidhe agus dustaig gach fear leis an t-siùcar demerara. Cuir dhan àmhainn airson eadar 11 agus 13 mionaidean.
Thoir às an àmhainn agus leig leotha fuarachadh airson co-dhiù 30 mionaidean oir cumaidh iad orra a’ bruich fhad ’s a dh’fhuaraicheas iad.
Aon uair ’s gu bheil iad fuar, dustaig leis an t-siùcar phùdair.
MINCEMEAT COOKIES
125g unsalted butter
100g light brown sugar
75g granulated sugar
1 medium egg
1 tsp vanilla
300g plain flour
1 ½ tsp baking powder
½ tsp bicarbonate of soda
½ tsp sea salt
300g chocolate chips
10 heaped spoons mincemeat
Splash of milk, if needed
Demerara sugar for dusting
Icing sugar for dusting
Spoon the mincemeat onto a lined tray and freeze for a minimum of an hour. A minimum of 4 hours is best.
Pre-heat the oven to 180C fan.
Add the butter and sugar to a bowl and beat until creamy. Add the egg and vanilla and beat again. Add in the flour, baking powder, bicarbonate of soda and salt and beat until a cookie dough is formed. Add a splash of milk if the mixture is too dry.
Add in the chocolate chips and beat until distributed well throughout the mixture.
Weigh your cookies into 10 dough balls, flatten each portion in your hands and add the mincemeat in the middle and wrap the cookie dough tightly around it. The longer the mincemeat has been frozen, the easier that is.
Split the cookies between two large trays and dust each one with demerara sugar. Bake the cookies in the oven for 11 – 13 minutes.
Remove from the oven and allow them to cool for at least 30 minutes as they will continue to bake whilst cooling.
Once they are cool, dust with icing sugar.
