For the mincemeat compote
- 250g sultanas
- Juice of one lemon
- 100ml hot water
- 1 eating apple
- 1 tablespoon honey
- 1/2 teaspoon grated lemon zest
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
For the cookies
- 100g butter
- 3 tablespoons honey
- 1 teaspoon vanilla extract
- 2 large eggs
- 100g oats
- 150g ground almonds
- 1 teaspoon cinnamon
- 1/2 teaspoon bicarbonate of soda
- Pinch sea salt
Start with making the compote. Soak the sultanas in the lemon juice and hot water for around an hour until they have plumped up. Drain and keep the liquid.
Remove the core from the apple but keep the skin on and chop into very small chunks of around 1/2 inch thick square. Add to a saucepan with the liquid from the sultanas and 1 tablespoon honey. Cook on a low heat until the apple has softened and most of the liquid has evaporated and thickened. This should take roughly around 8-10 minutes. Take the pan off the heat and add the sultanas, lemon zest, 2 teaspoons of cinnamon and the nutmeg and mix well. Allow to cool slightly before transferring to a container with a lid to fully cool. Once cooled this can be stored in the fridge for up to 5 days.
To make the cookies preheat the oven to 170C and line a large baking tray with baking parchment paper. Gently melt the butter on a low heat and allow to cool a little before adding to a food processor. Add 3 tablespoons of honey and the vanilla extract and pulse to mix together. Whisk the eggs. Add and pulse to mix through. Be careful not to over-mix.
Add to this mixture the oats, almonds, 1 teaspoon of cinnamon, bicarbonate of soda and salt and pulse to combine to make the dough. Transfer this to a large bowl.
Fold in 125g of the compote to combine evenly.
Use an ice-cream scoop of the mixture for each cookie. You can just use 2 tablespons of the mixture but the ice-cream scoop gives it that lovely round dome effect. Space evemly allowing at least a three finger gap between each cookie.
Bake for 18-20 mins.
Leave on the baking tray for 10-15mins to cool slightly before transferring to a wire rack to continue cooling.
Store in an airtight container for up to 3 days.