The most festive treat, these mince pie cookies taste just like the real thing with a deliciously biscuity texture. Perfect enjoyed alone, they also make a fantastic dessert eaten with coconut yoghurt, maple syrup and a dusting of cinnamon.
- 1 tsp orange zest
- 14 g ground Ceylon cinnamon
- 40 g date sugar
- 85 ml fresh orange juice
- 90 g dried cranberries (sweetened with apple juice)
- 120 g tapioca flour
- 150 g almonds
Blend the tapioca flour with the cinnamon, date sugar and 100 g almonds until a flour has formed, stopping before the nuts begin to release oil.
Transfer to a bowl and stir in the orange zest and cranberries.
Blend the remaining almonds with the orange juice until smooth.
Add the dry and wet mixes to a bowl and stir together before kneading to create a dough.
Separate into 12 equal parts, roll into balls and then push down lightly onto a lined baking tray.
Bake at 180°C for 30 minutes.