Slow Cooker Mincemeat Swirls with Brandy Glaze
Once Christmas is here I might be eating turkey with all the trimmings for dinner but my slow cooker will still be going in the morning.
Whip up these slow cooker mincemeat swirls in minutes and bake them in your slow cooker while you open presents and eat the chocolates you’ve received (we’re all friends here, you can admit it) and you can have delicious Christmassy swirls for breakfast.
Ideal too for using up your leftover mincemeat from your mince pies.
The kitchen will smell heavenly while the slow cooker mincemeat swirls bake, from the orange zest and cinnamon in the dough and the mincemeat filling.
I’ve used a scone dough for this recipe which is so quick to make as it doesn’t need to prove or rest.
Just mix together the ingredients, rub in the butter and stir in the milk and you are almost there!
A quick and easy buttermilk glaze spiked with brandy if you fancy it (leave this out for kids!) finishes the swirls off nicely, leaving you with time for a coffee before the Christmas cookathon begins.
Form the swirls then put them in the slow cooker pot on top of baking paper or a large cake case as I’ve used here.
Bake on high for a couple of hours – if your kids usually wake you at the crack of dawn you’ll have these ready for breakfast whether you like it or not.
Sending this recipe over to the No Waste Food Challenge with Elizabeth’s Kitchen Diary
Pin these slow cooker mincemeat swirls for later!!
Slow Cooker Mincemeat Swirls
- 225 g self-raising flour
- pinch of salt
- 1 tsp ground cinnamon
- zest of an orange I used 2 small clementines
- 55 g unsalted butter cubed
- 30 g caster sugar
- 150 ml semi-skimmed milk
- half a jar of mincemeat I used luxury mincemeat with brandy and port
For the glaze:
- 100 g icing sugar
- 3 heaped tsp buttermilk
- 1-2 tsp brandy optional
- Place the flour, salt, cinnamon and clementine or orange zest in a large bowl.
- Rub in the butter then stir in the sugar.
- Pour in the milk and combine using a spoon to make a soft dough.
- Dust your work surface with flour then form the dough into a small rectangle, about a centimetre thick.
- Spread the mincemeat thickly over the dough, then roll up along the long edge to make a roll.
- Cut the roll into 8 pieces about 2 centimetres thick.
- Arrange the mincemeat swirls in the base of the slow cooker on baking paper or on a cake case.
- Cook on high for approx 1.5 to 2 hours or until firm and starting to go crispy around the edges.
- Remove from the slow cooker and leave to cool slightly.
- Make the glaze by mixing the ingredients in a small bowl. Drizzle over the swirls and enjoy immediately.
- Place a tea towel or a double layer of kitchen roll under the lid of the slow cooker to catch drips.
- Use the edge of the baking paper to remove the mincemeat swirls from the slow cooker pot.