Download Wenderella 39;s Diary Batch

Like you, I didn't grow up with mince pies so it did indeed take quite awhile for me to take more than a polite bite. The pastry and very sweet dried fruit (and loads of alcohol) are not my favourite things ;-). But I do like making my own, less sweet, mincemeat (without beef suet), using grated apples from my garden and no booze. This year I made a Slab Pie version with a kind of crumble bar dough and they went down a storm at work (I made about 10 batches up until last week!). I was interested to read so much about the history and permutations of this British Christmas staple. Wishing you and Peter and very happy Christmas xx

For the past few weeks, I have been baking versions of these cookies every week. The biggest challenge was getting the flavours right and making it vegan. Tahini can have an overpowering taste if you don't complement it well with other ingredients. For my cookies, I have kept it simple. With almond meal as the base and tahini as the emulsifier, all I have added to it is maple syrup, vanilla and salt (which of course balances the bitterness of tahini and the sweetness of maple to perfection!). Because it has no dairy or eggs, it keeps well for up to a week at room temperature (I actually made a separate batch to test this out as all the batches I was making were gone in 3 days!).

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B. I made several batches where I rolled them in between the palm of my hands and flattened them on the baking tray and then several other versions where I dropped scoops of the dough on the tray with an ice cream/cookie scoop and then flattened it. I found that the hand-rolled versions had a smoother exterior (which you see in all the baked pictures) whereas the ice cream scoop method gave a rougher exterior to the cookie. Both versions had a perfectly chewy cookie on the inside.

MMMMMMHHHH toooooo tasty!!!!!!

I made these for Mother's Day today, for my mum, though half of them are already in my own belly...

I added mixed spice to the batch but kept everything else the same.

Absolutely dangerously delicious. Thank you very much!

P.S. and theyre SO EASY AND QUICK TO MAKE!

I just popped a modified batch of these in the oven : )

I used almond and coconut pulp left over from making milk, brown sugar instead of maple syrup (because that's what I had) and added cardamon and a touch of rose water!

I doubt these will last very long! So simple it's genius!

I made this for my office (in Russian Studies!) holiday cookoff. It was like a magic trick- despite my doubts (eggs into hot caramel?!) everything worked exactly as described, with the exception of the filling. Not enough glooped out to cover the sides and top, so I ended up making another half batch. Other than that, it all came out just right! The consensus among people who were familiar with the dish was that the flavor was just right, but the texture was slightly different than they remembered (but better- less dry). One person, who grew up in the region eating honey cake (she was team smetannik) said it was the best she ever had, and I basically died of joy. Thank you, Deb! (And yes, I won the cookoff.)

Made these to go with dinner last night and they were so good. I had gotten pressed for time and forgot the sea salt flakes and pepper but we still thought they were wonderful. I made another batch this morning complete with the salt and pepper and they are even better. The salt and pepper really do complement the cheese and onion flavors. This is a keeper. My husband wants to use this biscuit for biscuits and gravy and I think he might be on to something. Well done Deb! 17dc91bb1f