It’s that time of year when fruit mince seems to take pop back into the kitchen again; for those of you unfamiliar with it, picture fruit minces tarts, panettone bread, Christmas pudding…. maybe some panforte in there too.
But here it’s in an easy scone-like scroll. Scrummy 🙂
It only makes six, which can be quite nice as a tea time treat. You might like to add apple pie or pumpkin spice to the dough and spread some raisins/brown sugar/apple pie filling etc into the middle.
Fruit Mince Scrolls with D’Angostura Bitters Glaze
1 cup wheat flour
1/2 cup white flour
3 tsp baking powder
2 Tbsp any sugar
Dash of cinnamon
75g margarine or softened butter
1/3 cup-ish water
1/2 cup fruit mince
3 Tbsp icing sugar
Dash or three of bitters
Bit of water
Preheat the oven to 190 degrees Celsius and line a baking tray.
Mix together the flours, baking powder, cinnamon and sugar. Rub in the butter. Whisk the egg, and mix gently into the flour mixture. Add the water a bit at a time and mix until a soft but not too sticky dough forms.
Roll out the dough with quite a bit of flour (I did it between two plastic sheets I had some puff pastry in) until it’s about 30x20cm. No biggie. Sprinkle on the fruit mince and roll up length-wise. Cut into 6 pieces, or as I did, 5, and then stick the end bits together. Place on the tray and bake for 25 minutes, until they are lightly golden and not still doughy. I tested lifting one up gently to check it was cooked in the middle. Remove from the oven.
Make the glaze by mixing the icing sugar and bitters with bit of water until thick but pourable, you may need to add a bit more water. Drizzle over the scrolls and serve warm or cooled!
Makes 6, but I have no idea how long they last as they were gone within half an hour!
Happy December everyone, and look out for yet more fruit mince recipes…..!