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Mincemeat Buns Flavoured with Aromatic Cardamom
I’m rarely as organised at Christmas as I’d like to be, but I do usually manage to make my own mincemeat. As I’ve mentioned in my previous mincemeat recipe posts, once you’ve made your own, it’s hard to go back to shop bought. And it’s so easy too. Here, I’ve used it to make the most fabulous mincemeat buns – soft, fragrant and oh so very moreish.
I used whisky in this season’s mincemeat, rather a lot of it and I reckon it’s the best yet. I made it with lots of plump dried fruit and my usual chilli and chocolate. The recipe will be appearing on Tin and Thyme at some point but here is one of my chilli and chocolate mincemeat recipes just in case you’re raring to go.
Making…
View Full Recipe at Chocolate Log Blog
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