Slow Cooker Mincemeat Swirls
Perfect for breakfast over the holidays, these mincemeat-filled swirls using mince pie filling with a simple scone mixture and bake in a couple of hours, filling the house with festive fragrances! The brandy glaze will add an extra twist for the adults
Servings 8 people
- 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.
Calories: 302kcal | Carbohydrates: 56g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 150mg | Potassium: 54mg | Fiber: 1g | Sugar: 33g | Vitamin A: 190IU | Calcium: 35mg | Iron: 0.3mg