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The Hebridean baker's Christmas cookies

Happy St Andrew’s Day!

To mark the occasion we’re live from the beautiful Isle of Lewis in the Outer Hebrides where author, baker and TikTok sensation Coinneach MacLeod is giving the classic Christmas mince pie a Hebridean twist.

His mincemeat oat cookies are the perfect alternative treat, washed down with a local gin hot toddy you can’t help but feel festive! 

Mincemeat oat cookies

Makes 9 cookies


For the mincemeat

175g currants

175g raisins

175g sultanas

100g mixed peel

1 cooking apple

125g butter

50g blanched almonds

225g soft brown sugar

½ tsp ground cinnamon

1 tsp mixed spice

1 orange, zested and juiced

200ml brandy, rum or sherry

For the cookies

100g butter

50g soft brown sugar

50g plain flour

100g oats

3 tbsp mincemeat

1 tbsp maple syrup or honey

Icing sugar, to dust


1. Measure all of the mincemeat ingredients except the alcohol into a large pan. Heat gently, allowing the butter to melt, then simmer, stirring occasionally, for about 10 minutes. 

2. Allow the mixtures to cool completely then stir in the brandy, rum or sherry. 

3. Have 4 sterilised jam jars ready and spoon the mincemeat in. Seal and label. It should keep for at least 6 months. 

4. Now you’re ready to make the cookies. First, preheat your oven to 180C. Line a baking tray with parchment paper. 

5. In a bowl, cream your butter and sugar together then add your flour. Stir in your oats, then add your homemade mincemeat and maple syrup or honey. 

6. Scoop about 2 tablespoons of the oat mix into your hands, roll into balls and position them apart on your baking tray.

7. Place them in the oven for 15 to 18 minutes, put on a wire rack to cool and dust with icing sugar before serving.

Hot gin toddy

Serves 2


300ml water

1 ginger teabag

2 cinnamon sticks

4 cardamom pods

4 whole cloves

1 tablespoon clear honey

1 tablespoon lemon juice

100ml gin


1. Into a saucepan pour your water, a ginger teabag, the cinnamon sticks, cardamom pods and cloves. Simmer. After 5 minutes stir in the honey and lemon juice and leave on the heat for another 5 minutes. 

2. Remove from the heat and add the gin. 

3. Pour into a large mug each and sit together by the fire.

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