Christmas Crescents with Mincemeat

• A festive treat for hungry guests.
• Healthier alternative to traditional mince pies.
• Made using 100% Wholemeal Flour.
• Makes 24 crescents.

100% Wholemeal Plain Flour 1kg, Organic (Doves Farm)

380g Wholemeal Flour

Organic Mincemeat 400g, No Added Sugar (Infinity Foods)

Jar of Mincemeat

Organic Ghee 300g (Pukka)

3 Tbsp ghee

Coconut Palm Sugar 500g, Organic (Biona)

120g Coconut Sugar

Quick Yeast 125g (Doves Farm)

7g dried yeast

Almond 'Cream' Cuisine, Organic 200ml (Ecomil)

200ml Almond Cream

Sukrin Melis Natural Sweetener, powder 200g (Sukrin)

1Tbsp of Sukrin Icing Sugar

Other Ingredients

• 2 Egg Yolks

Method

1. On a low heat, melt the ghee. Set aside and allow to cool slightly.
2. Mix the coconut sugar and egg yolks using an electric hand mixer until well combined. Pour into the melted ghee, mixing well.
3. In a separate bowl, mix the flour and yeast together. Sift into the ghee mixture, mixing well to form a dough.
4. Knead with your hands, slowly adding almond cream until your pastry has an ‘elastic’ feel.
5. Leave to stand in a warm place for about an hour.
6. Preheat your oven to 170°.
7. Divide the pastry into 3 equally-sized portions. Roll each pastry ball into a round shape with approximate 5mm thickness, and then cut the circle into 8 equal triangles.
8. Scoop 1 tsp of mincemeat into the middle of each triangle.
9. Roll up tightly starting at the widest side of the triangle, rolling to opposite point.
10. Bake the crescents for 15-20 mins until golden brown. Leave to cool before sprinkling with icing sugar.